Rinse and chop your cucumbers, onions, avocados, parsley, and cilantro. Add these ingredients to a large salad mixing bowl.
Rinse and slice your cherry tomatoes in half and add them all to a large salad bowl along with your chickpeas and olives.
Grab a small bowl and add olive oil, lime juice, red wine vinegar, black pepper, sea salt, garlic powder, and agave nectar. Mix well and pour over your salad.
Sprinkle on your hempseeds and toss your salad until flavors are fully combined.
Serve immediately alone or with your favorite Vegan BBQ Recipes. You can store in the refrigerator for 3 days.
CHICKPEAS: I used canned chickpeas for convenience but if you prefer you can use dried chickpeas. Be sure to soak and cook them first of course. Don’t like chickpeas? Try this dish with white or black beans!
OLIVES: This salad has kalamata olives which really gives the salad flavor. You can swap out with green olives or omit completely if you do not like the taste of olives.
OPTIONAL: Pine nuts pair well with this salad and can be used in place of hemp seeds. Or hemp seeds can be omitted as it won't effect the taste however you will lose calories by doing so.
ADDITIONS & SUBSITUTIONS: English Cucumbers will work just fine for this salad if you want to use that instead. Also you can use chopped Roma (plum) tomatoes, multiple colored cherry tomatoes, or even red peppers. Raw zucchini would also be a great addition to this salad!