Chickpea Avocado Salad - Forks Over Knives

Ingredients

• 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