Avocado & Chickpea Salad

1 can (15 oz) chickpeas, drained and rinsed

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

1 cucumber, diced

1 bell pepper (any color), diced

¼ cup fresh cilantro or parsley, chopped

2 T. olive oil

1 T. lemon juice (or lime juice)

Salt and pepper to taste

Optional: 1 clove garlic, minced

Drain and rinse the chickpeas.

Dice the avocado, cucumber, and bell pepper.

Halve the cherry tomatoes.

Finely chop the red onion and cilantro or parsley.

Mix the Salad. In a large bowl, combine the chickpeas, avocado, cherry tomatoes, red onion, cucumber, bell pepper, and cilantro or parsley.

Dress the Salad. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Add minced garlic, if using.

Combine. Pour the dressing over the salad and gently toss to combine, making sure all ingredients are evenly coated.

Serve. Serve immediately for the freshest taste. The salad can be chilled for a short time, but the avocado may start to brown if left more than an hour.