Chickpea Avocado Salsa
Vegan, Adapted from the Forks Over Knives Cookbook
Cooking Instructions
- 1
If using dried garbanzos, soak for 8 hours then simmer in same liquid on med/low heat until tender (about 45 minutes). Let cool.
- 2
Combine all ingredients in large bowl, making sure to add the lemon juice promptly after the avocado to avoid browning
- 3
Stir gently, finish with salt and serve with chips, tortillas, pita or on a bed of greens.
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