I love the freshness of this salad and the adaptability. The combinations are endless but the base is chickpeas and avocado.

Ingredients:

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

Instructions:

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.