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FLX FUEL: Chickpea Avocado Salad

May 24, 2017

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

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