Serves 1
Directions
- 1Start by roughly dicing one Costco-sized bag of Persian cucumbers and add that to a bowl.
- 2Finely dice one red onion and add it to the bowl.
- 3Cut the ends off four and roughly chop three bell peppers, then add them to the bowl.
- 4Add one full head of very finely minced parsley to your bowl.
- 5Add two chopped up avocados to the bowl (optional, if you want them on the firmer side so they hold up throughout the week).
- 6Rinse and drain two cans of chickpeas and add that to the bowl.
- 7Add half a cup of good olive oil to the bowl.
- 8Add the juice of two lemons to the bowl.
- 9Add a quarter cup of balsamic vinegar to the bowl.
- 10Season with a tablespoon of oregano.
- 11Season with red pepper flakes.
- 12Season with a tablespoon of cumin.
- 13Season with a tablespoon of salt.
- 14Mix everything up.
Ingredients
- 1 Costco-sized bag Persian cucumbers, roughly diced
- 1 red onion, finely diced
- 3 bell peppers, roughly chopped
- 1 full head parsley, very finely minced
- 2 avocados, chopped
- 2 cans chickpeas, rinsed and drained
- 0.5 cup olive oil
- 2 lemons lemon juice
- 0.25 cup balsamic vinegar
- 1 tablespoon oregano
- 1 big pinch red pepper flakes
- 1 tablespoon cumin
- 1 tablespoon sea salt
Equipment
bowl
Tips
- Use Persian cucumbers for better crunch and hold.
- Use firmer avocados if you want them to last throughout the week.
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