Chickpea Avocado Salad

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Parsley

  Raw

  1 cup or 60g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Mash the avocado and mix with minced garlic, fresh lemon juice, chopped basil, extra-virgin olive oil, and salt to taste. Alternatively, blend in a food processor or blender.
2. In a large bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, and chopped parsley.
3. Add the avocado mixture to the bowl and toss to combine. Serve immediately or chill for up to 4 hours.

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