Chickpea, Avocado And Mint Salad
- 1 can EDEN organic chickpeas, drained
- 3 tablespoons extra virgin
- 2-3 teaspoons fresh lemon juice
- grated lemon zest to taste
- 3 teaspoons fresh mint, chopped
- ¼ an avocado, chopped
- salt and freshly ground pepper, to taste
Drain chickpeas in colander and place in bowl. In another bowl, mix together olive oil, lemon juice, lemon zest, and mint. Combine oil mixture with chickpeas. Blend in avocado and season with salt and pepper. Serve with gluten-free pita bread or corn chips.
Serves 3 to 4.