Impulsive Culinarian’s Chickpea & Cucumber Salad Recipe
Ingredients
- 19 ounce can Chick Peas, drained & rinsed
- 1/3 English Cucumber, seeded & diced
- 1 ripe Avocado, peeled & diced
- 1/2 Beefsteak Tomato, peeled, seeded & chopped
- 1 1/2 tbsp Good Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1/2 tbsp Organic Honey
- 1 tsp Balsamic Reduction
- 1 tsp Kosher Salt
- Freshly Ground Black Pepper
Instructions
- Combine all ingredients in a bowl and serve at room temperature
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.