The Monogrammed Life: Meatless Monday: Avocado Chickpea Salad

I love trying out new vegetarian recipes, but with how insanely busy it's been around here lately, trying new recipes has just not been a priority or even really an option. drinking arden's garden juice for lunch and eating pre-made raviolis for dinner has been sufficing. no complaints here honestly, the juice is healthy and quick and the ravioli is vegetarian and quick. however, when my coworker sat across from me enjoying her avocado chickpea salad and said it only took five minutes, I perked up.

the best part is that not only does it only take five minutes, it also only requires about five ingredients. a simplistic, healthy, quick, yummy, vegetarian meal is where it's at. this salad is delicious, light yet filling all by itself or you can top a croissant with it, like a vegetarian chicken salad alternative.

ingredients:

-1 can of chickpeas (garbanzo beans)
-2 avocados
-1/2 red onion, diced (less or more, to your liking)
-1/2 cup feta cheese, cubed or crumbled
-handful of cilantro
-1 lime

instructions:

1. drain and rinse your chickpeas. add them to a large bowl.

2. chop avocados into cubes, dice onion, and chop cilantro. add to the bowl.

3. add the feta to the bowl. cut the lime in half and squeeze the juice from both halves into the bowl.

4. add salt and pepper and stir with a wooden spoon so that all ingredients are evenly mixed. enjoy! refrigerate your leftovers for an easy lunch.

adapted from hurry the food up