I love the freshness of this salad and the adaptability. The combinations are endless but the base is chickpeas and avocado.
1 can of chickpeas, drained and rinsed
1 English (seedless) cucumber
2 cups of cherry tomatoes cut in halves or quarters
2 cups of diced red, orange and yellow bell peppers
½ of a large avocado, cubed
¼ cup crumbled goat cheese
juice of one lemon and one lime
sea salt and pepper
3 tbsp fresh garlic, mostly green tops, very little bulb
2 tbsp extra virgin olive oil
Combine everything in a bowl except avocado. Mix thoroughly. Chill for an hour or so. Just before serving, cut avocado and add to salad and mix thoroughly.