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| Keepin' it Kind |
"Makes 5 Cups
Ready In: 15 minutes
INGREDIENTS:
4 cups cooked chickpeas, or 2
(15-ounce) cans, drained and rinsed
1 small red onion, peeled and diced
small
2 cloves garlic, peeled and minced
Zest of 1 lime and juice of 4 limes
1 jalapeño pepper, minced (for less
heat, remove the seeds)
1⁄2 cup chopped cilantro
Sea salt to taste
1 avocado, coarsely chopped
Serve this flavorful salad on a bed of greens for a
complete meal. I like arugula with this dish, but feel
free to use your favorite.
From Forks Over Knives - The Cookbook
Instructions:
1. Combine all ingredients in a medium bowl and mix
well. Add the avocado just before serving."
Fonte e imagem: http://www.forksoverknives.com/recipes/chickpea-avocado-salad-2/
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