• 29 ounces chickpeas drained and rinsed, canned
• 1 cucumber , peeled and chopped
• 2 cups grape tomatoes , halved
• 1 red bell pepper , chopped
• 1/2 red onion , finely diced
• 1/2 cup parsley finely chopped
• 2 avocado pitted and diced

Red Wine Vinaigrette Dressing:

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon oregano dried
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper coarse ground