Avocado, Cucumber & Chickpea Salad

Prepare the salad dressing by combining extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, fresh dill, sea salt, black pepper, and sumac. For the salad base, drain and rinse the chickpeas, thinly slice the cucumber, prepare the pickled red onions (you may add 1/2 tsp sugar to the brine if desired), and cube the avocados. Just before serving, combine the salad base ingredients and pour the dressing over them. Do not dress too far in advance to maintain freshness. Cut the avocados right before serving to prevent blackening. This salad is great for quick lunches or dinners, or for sharing at picnics, BBQs, or potlucks.