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