Drain chickpeas and rinse well. Cut cucumber into thin slices, then halve them. Cut tomato into wedges, then halve them. Put cucumbers and tomato pieces, as well as red peppers and scallions, in a bowl. Set aside. Dice avocado. Put in a large bowl, and add oil and juice from half the lemon. Add the salt, pepper and basil. Stir with fork (avocado will cream). Add the vegetables and dill to avocado mixture. Toss gently. Add chickpeas, and combine. Taste and add more lemon, salt and pepper as needed. Serve. Can be prepared ahead of time and refrigerated.
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|Serving Size: 1 Serving (708g)|
|Recipe Makes: 2|
|Calories from Fat: 341 (30%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 9g|
|Cholesterol 0mg||0 %|
|Sodium 76.2mg||3 %|
|Potassium 3156mg||83 %|
|Total Carbohydrate 164.6g||48 %|
|Dietary Fiber 52g||208 %|
|Sugars, other 112.6g|
|Protein 48.7g||70 %|
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Calories per serving: 1131
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