Avocado, Tomato, and Corn Chickpea Salad

Instructions:

1. Defrost corn. Chop roma tomato, avocado, chickpeas and cucumber into bite-sized pieces. Combine all together in a serving bowl.
2. Thinly slice red onion. Finely chop parsley. Add red onion and parsley to the bowl and toss together thoroughly.
3. In a small bowl, whisk together 2 tbsp lemon juice and the olive oil. Season with salt and pepper to taste, then drizzle over vegetable mixture. Gently mix if desired. Serve.