The Most Versatile Chickpea Salad

I love the versatility of this recipe. I decided to make this chickpea salad on Sunday for lunch and then adapt it a few ways throughout the week!

Option 1: just a simple salad bowl with spinach or any lettuce and the chickpea salad

Option 2: toasted bread, spinach, and chickpea salad (would be so good with pickled

onions or balsamic glaze— I tried this way too)

Option 3: toasted quesadilla type style with a whole grain tortilla, spinach, tomatoes, and chickpea salad!!

This recipe was so freaking good I think everyone should make it. Of course, I didn’t really measure but here’s the best I can guess:

* 2 cans chickpeas

* 2 small avocados

* 1/4 red onion

* 1/2 Persian or English cucumber

* 1 bell pepper

* 1/4 cup sun dried tomatoes

* 2-3 tbsp Dijon mustard

* Salt

* Pepper

* Chives

Method: combine the chickpeas and avocado and mash together to form a chicken salad type consistency. Add all of the other ingredients and mix well to combine.