Avocado chickpea salad

MESSA Health Promotion Consultant Rhonda Jones recently shared this recipe with MESSA staff. Different versions of it can be found on many a cooking blog, with a variety of add-ins including feta cheese, cilantro, red onion and more. This simple version can be tossed together in minutes using fresh ingredients and staples you can keep on hand in the pantry. It is healthy, simple and simply delicious.

• 15-ounce can of chickpeas, drained
• 15-ounce can of black beans, drained
• 1 cup cucumber, diced
• 1 cup grape tomatoes, halved
• ½ cup bell pepper, diced
• 1 avocado, diced
• Olive oil
• Salt and pepper

In a medium bowl, combine the chickpeas, black beans, cucumber, tomatoes and bell pepper. Toss to combine.

Add the avocado, a drizzle of olive oil, and salt and pepper to taste. Gently stir to mix all the ingredients.

Makes four servings.

Per serving: 305 calories; 12.8g fat; 557mg sodium; 40.1g carbohydrates; 15.4g dietary fiber; 4.3g sugars; 13.6g protein