Chickpea Avocado Salad

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(175)
| | Makes 5 Cups

INGREDIENTS

  • 4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
  • 1 small red onion, peeled and diced small
  • 2 cloves garlic, peeled and minced
  • Zest of 1 lime and juice of 4 limes
  • 1 jalapeño pepper, minced (for less heat, remove the seeds)
  • 1⁄2 cup chopped cilantro
  • Sea salt to taste
  • 1 avocado, coarsely chopped

Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.

From Forks Over Knives – The Cookbook

Instructions:

1. Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.

Photo by Keepin’ it Kind

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