4 cups cooked chickpeas or 2 15-oz cans, drained and rinsed
1 small red onion, diced finely
2 cloves of garlic, minced
4 limes (1 lime zest, 4 lime juice)
1 jalapeño pepper, minced
1 cup cilantro, chopped
Sea salt to taste
1 avocado, diced
Combine all ingredients in a medium bowl and mix well.
Add the avocado right before serving.
Source: Adventist Review, 10 June 2016