Cucumber Chickpea Salad

This recipe starts at 00:44
Cooking time: 10 minutes

Ingredients: 

• 2 medium cucumbers
• 200 g (~1 1/4 cups) cooked chickpeas 
• 1 avocado
• 50 g (~1,7 oz) cherry tomatoes (optional)
• 1 bunch of cilantro
• Walnuts to taste

Dressing:

• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 Tbsp white wine vinegar
• Salt, black pepper to taste

Directions:

1. Rinse all vegetables well and cut into cubes. Cut the cherry tomatoes in half.
2. Add cooked chickpeas. (Soak the chickpeas in advance for 8-12 hours overnight. Boil the chickpeas in the morning for 40 minutes or until they become soft).
3. Finely chop the cilantro and add to the vegetables.
4. Drizzle with lemon juice, olive oil and white wine vinegar. Add salt and pepper to taste.