INGREDIENTS:

FOR THE SALAD:
1 (15-oz.) can chickpeas, drained and rinsed
1 English cucumber, cut
1 pt. cherry tomatoes, halved
1 red bell pepper, diced
1/2 small red onion, thinly sliced
2 avocados, cubed
1 c. chopped Italian parsley
1/2 c. torn basil
2 hardboiled eggs, chopped

FOR THE DRESSING:
1/3 c. olive oil
3 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1 grated garlic clove
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes

DIRECTIONS:

In a large bowl, fold together the chickpeas, hardboiled eggs, cucumber, tomatoes, bell pepper, red onion, avocado, parsley, and basil.

In a medium bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, black pepper, and pepper flakes until combined. Pour over the salad and combine. Serve immediately.

Nutrition Facts: Cal: 251, Fat: 16, Carb 19 Protein: 8