Recipe: Chickpea Avocado Salad

With spring on the horizon, we thought this healthy and light salad would be the perfect way to kick off the season!

Serve this vegan salad on a bed of greens for a complete meal. For extra color, flavor and crunch, add diced cucumbers and red pepper.

Yields: 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
• Arugula or your favorite leafy greens

Directions

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

(Recipe from forksoverknives.com)