Ingredients

• 1 15-ounce can no-salt added chickpeas beans
• 1 large ripe avocado, pitted and diced
• 1/4 cup diced red onion
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper
• 1 cup arugula
• 1/4 cup sliced cucumbers
• 1/4 cup cooked quinoa
• 1/4 cup sliced strawberries
• 1/4 cup sliced cherry tomatoes1 tablespoon crumbled feta
• Balsamic vinegar, for drizzling, optional

Instructions

1. Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
2. Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
3. Reserve the remaining chickpea and avocado salad for another purpose.