Chickpea, Avocado and Cucumber Salad

Ingredients:

• 15 oz. canned chickpeas or 1 1/2 cups cooked chickpeas, drained and rinsed
• 2 tomatoes, diced (about 2 cups)
• 1 small cucumber, quartered lengthwise and diced (no need to peel if it has a thin skin)
• 1 kosher dill pickle, quartered lengthwise and diced
• 1 avocado, peeled and diced
• 1/2 cup flat-leaf parsley, chopped
• 1/4 cup scallions or chives, finely chopped
• 1/2 lemon, juice only, about 2 Tbsp.
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp. ground cumin
• 1/4 tsp. salt, or to taste
• 1/8 tsp. black pepper
• 1/2 red onion (optional)