Drain and rinse the
Canned Chickpeas (2 cups)
Olive Oil (1/4 cup)
Balsamic Vinegar (1/4 cup)
to mixing bowl and stir in
Dijon Mustard (3 Tbsp)
until evenly mixed.
and mix in well. Crush most of the avocado against the side of the bowl.
Add some of the chickpeas and crush them against the side of the bowl.
Add the rest of the chickpeas and mix. Serve this dressing with your salad.
Nutrition Per Serving
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