Chickpea Avocado Salad

Chickpea Avocado Salad

1 13-ounce can chickpeas, drained

1 ripe avocado, diced

1 cup grape tomatoes, cut in half

1/4 cup red onion, diced

fresh parsley and fresh thyme, minced

1/4 cup olive oil

4 T. vinegar (I like white balsamic but wine vinegar or sherry vinegar would be great too)

Open the can of chickpeas and rinse well to get off the “goop.” Place in a bowl with the avocado, tomatoes, red onion, salt, pepper and herbs. Whisk the oil and vinegar, pour over the salad and mix everything together.