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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.

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• Prep:10 m

• Cook:10 m

• Ready In:30 m

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Ingredients

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• 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

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Directions

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