Mexican Chickpea Salad
19oz can chickpeas
1 large tomato, chopped
3 whole green onions, sliced OR ⅓ cup diced red onion
¼ cup finely chopped cilantro
1 avocado, diced (optional)
2 tbsp vegetable or olive oil
1 tbsp lemon juice
1 tsp cumin
¼ tsp chili powder
¼ tsp salt
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rinse and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.