4 Servings
1 Large whole (3" dia) Tomatoes
1/3 Cup, sliced Onions
2 Tsp Olive Oil
1 Tbsp Lemon Juice
1 Tsp, ground Cumin
1/4 Tsp Chili Powder
1/4 Tsp Salt
16 Oz Chickpeas
1 Cup Fresh Cilantro
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
