Can of chickpeas, drained and rinsed

1 English 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.