Avocado Chickpea Salad

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/4 cup fresh cilantro or parsley, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Optional Add-ins:

• Feta cheese
• Black olives
• Cucumber, diced
• Red or yellow bell pepper, diced

How to Make Chickpea Avocado Salad:

1. Prepare Chickpeas:
   • Rinse the canned chickpeas under cold water and drain them well.
2. Chop Vegetables:
   • Dice the avocados, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro or parsley.
3. Combine Ingredients:
   • In a large mixing bowl, combine the chickpeas, diced avocados, halved cherry tomatoes, finely diced red onion, and chopped cilantro or parsley.
4. Make the Dressing:
   • In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
5. Toss Salad:
   • Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together until well combined.
6. Optional Add-ins:
   • If desired, add in optional ingredients such as feta cheese, black olives, diced cucumber, or diced bell pepper. Toss again to combine.
7. Serve:
   • Serve the avocado chickpea salad immediately, or refrigerate for a short while to let the flavors meld.

Serving Suggestions:

• Serve the salad as a side dish with grilled chicken, fish, or other protein.
• Enjoy it as a light and healthy lunch on its own.
• Spoon it onto a bed of mixed greens for a refreshing salad.