Chickpea Avocado Salad

Ingredients

• Garlic

  Raw

  ½ cloves, minced or 2g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ½ cup or 120g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Red bell pepper

  Sweet, raw

  ½ small or 37g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Parsley

  Raw

  ½ cup or 30g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Lemon juice

  Raw

  ½ lemon yields or 24g

Directions

1. Mash the avocado and mix with minced garlic, fresh lemon juice, chopped basil, extra-virgin olive oil, and salt to taste. Alternatively, blend in a food processor or blender.
2. In a large bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, and chopped parsley.
3. Add the avocado mixture to the bowl and toss to combine. Serve immediately or chill for up to 4 hours.