Chickpea and Avocado Salad

Serves 1

 

  • 1 Cup Cooked Chickpeas, canned is fine, drain and rinse them

  • 1 Roma Tomato, seeded & diced

  • 1/2 Avocado, peeled, pitted & diced

  • 1/4 Cup Red Onion, finely sliced

  • 1 Tbsp. Sunflower seeds, unsalted

  • 1 Tsp. Neapolitan Balsamic Vinegar - or more to taste

  • 1 Tbsp. Lemon Olive Oil

  • Freshly Ground Black Pepper

 

  1. Toss everything together in a bowl or tupperware container if you're eating away from home, season with freshly ground black pepper.

 

Recipe created by Janet Perry C.H.N., CSNC, Certified Holistic Nutritionistâ„¢ / Certified Reiki Master