FLX FUEL: Chickpea Avocado Salad
From Forks Over Knives – The Cookbook
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.
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
1. Combine all ingredients in a medium bowl and mix well.
2. Add the avocado just before serving.
~ FLX Training Coach Team