In a bowl, add olive oil, minced garlic, freshly ground black pepper, cumin powder, and salt. Mix everything well and set the dressing aside for later use
Start by preparing the vegetables. Trim the ends of the cucumber and cut it into bite-sized pieces. Transfer the cucumber to a bowl
Next, remove the core and seeds from a medium-sized bell pepper, dice it into small pieces, and add it to the bowl
Finely chop half of a medium-sized red onion and add it to the bowl
Slice a firm and ripe avocado in half, remove the seed, and cut the flesh into slices. Add the avocado slices to the bowl
Finally, halve the cherry tomatoes and add them to the mix
Add cooked chickpeas and cilantro leaves in the vegetable bowl
To bring everything together, gently mix all the components, allowing the flavors to meld. Refrigerate the salad for 30 minutes before serving
This Chickpea Salad pairs wonderfully with baked, grilled or roasted chicken. Alternatively, you can also create a delightful Mediterranean platter