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dietcokeandasmoke: Pearl Phoenix Health added recipe: CHICKEN AVOCADO CHICKPEA SALAD Ingredients: Zest and freshly squeezed juice from 1 large lemon (about 2 teaspoons zest and 1/4 cup juice) 1 tablespoon extra-virgin olive oil 1 teaspoon ground cumin, or to taste 1/2 teaspoon salt 1/4 teaspoon sugar Freshly ground black pepper 1 cup cooked chickpeas (if using canned chickpeas, rinse and drain them) 1 cup cooked chopped grill chicken breast 8 ounces small seedless (English) cucumbers, cut into 1/2-inch pieces (2 cups) 8 ounces tomato, peeled and seeded if desired, cut into 1/2-inch dice (1 cup) 1/4 cup finely diced red onion 1/3 cup fresh sprouts alfalfa or sunflower 1/3 cup loosely packed, finely chopped flat-leaf parsley (about 12 stems) Flesh of 1 ripe avocado (9 to 10 ounces), cut into 1/2-inch dice 5 - 6 cups cleaned and dried spring greens or arugula Directions: Whisk together the lemon zest and juice, oil, cumin, salt, sugar and pepper in a large bowl. Add the chickpeas, cucumber, tomato, scallions, parsley and avocado; toss gently to combine. Serve immediately, or cover and refrigerate for up to 8 hours.

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