Ingredients:
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1 can (15 oz) chickpeas, rinsed and drained 1 large cucumber, diced 1 avocado, cubed 1/4 cup red onion, thinly sliced 2 tbsp chopped fresh dill 2 tbsp olive oil Lemon juice (1 lemon) 2 tbsp tahini 1 tbsp lemon juice (fresh) Salt and black pepper to taste |
In a large bowl, combine chickpeas, cucumber, avocado, and red onion.
In a small bowl, whisk together lemon juice, olive oil, dill, salt, and pepper
Pour dressing over salad and toss gently to coat
Chill for 15-20 minutes before serving.
Serve with a cold bottle of our Three-Two-Tango. The lemon and ginger will elevate every bite.