Avocado & Chickpea Salad | Cruise Scoop

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• ¼ cup fresh cilantro or parsley, chopped
• 2 T. olive oil
• 1 T. lemon juice (or lime juice)
• Salt and pepper to taste
• Optional: 1 clove garlic, minced