Chickpea Avocado Salad

I could eat bean salads every day.  They are one of my favorite lunches!  This one is just perfect.  I love the creaminess of the avocado.  If you are a real avocado lover, you'll want to use two like I did.  If you want the chickpeas to be the primary focus, one avocado is enough.  

2 15oz. cans chickpeas, drained & rinsed
1/2 small red onion, peeled & diced

2 cloves garlic, peeled & minced

4 T. pure lime juice (~juice of 3 limes)

1/4 c. fresh cilantro, chopped

1-2 small avocados, halved, pitted, peeled & coarsely chopped

Salt & pepper to taste

Combine all ingredients, except avocado, in a bowl.  Stir, cover, and refrigerate to chill.  Add avocado just before serving.  Toss gently to combine.  Eat as is, serve over salad greens, or stuff in a pita or wrap with some fresh baby spinach.

Enjoy!
Dawn

(adapted from Forks Over Knives, The Cookbook)