Serves 1
Directions
- 1Roughly dice Persian cucumbers.
- 2Add the cucumbers to a bowl.
- 3Finely dice a red onion.
- 4Add the red onion to the bowl.
- 5Cut the ends off, core, and roughly chop three bell peppers.
- 6Add the bell peppers to the bowl.
- 7Finely mince parsley.
- 8Add the parsley to the bowl.
- 9Chop up avocados.
- 10Add the avocados to the bowl.
- 11Rinse and drain chickpeas.
- 12Add chickpeas to the bowl.
- 13Add olive oil to the bowl.
- 14Add juice of two lemons.
- 15Add balsamic vinegar.
- 16Season with oregano, red pepper flakes, cumin, and salt.
- 17Mix everything up.
Ingredients
- 1 bag Persian cucumbers
- 1 red onion
- 3 multicolor bell peppers
- 1 head parsley
- 2 avocado
- 2 cans chickpeas
- 0.5 cup olive oil
- 2 lemons
- 0.25 cup balsamic vinegar
- 1 tbs oregano
- pinch red pepper flakes
- 1 tbs cumin
- 1 tbs sea salt
Tips
- Persian cucumbers hold up much better than regular cucumbers and are key to getting that crunch.
- Use firm avocados so they hold up throughout the week.
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