Chickpeas are one of my favorite sources of plant based protein and fiber. A half a cup of cooked chickpeas has about 5 grams of protein and 4 grams of fiber. I love chickpea hummus, baked chickpeas, crunchy chickpeas, plain chickpeas…and, of course, chickpea salad. This recipe comes together quickly and is perfect as the base of a salad jar, a topping on a salad, on toast or on its own. (Don’t leave out the lemon juice because it helps prevent the avocado from browning!).

*Note about canned foods: Make sure the canned goods say “BPA free lining” on them. BPA is a hormone disrupting chemical. There is research suggesting that it has negative health effects on the brain, heart, behavior, prostate gland of fetuses, and infants and children.

CHICKPEA SALAD (serves 3)

Ingredients

• 1 can chickpeas

• 1/2 avocado

• 1/4 cup diced red onions

• Lemon juice

• Salt and Pepper

Directions

1. Smash the chickpeas to your desired consistency.

2. Mix the smashed chickpeas with the avocado, onions, lemon juice, salt, and pepper.

3. Add to a salad, sandwich or enjoy on its own!