Lemony Chickpea & Chicken Salad

   I came across this recipe recently and wanted to share!  Summer time is salad time!  No-one really feels like cooking, let alone eat a heavy meal.  This recipe is perfect on both counts!   Ive adapted the recipe from a book entitled 5 Ingredient Weeknight Meals.  The original recipe didn't include avocado.  I think it is a great addition, but if you don't care for them they can be easily omitted.  Give it a try.  I think you'll love it as much as I do.

    Makes 4 servings

    Hands on time 5 mins

    Dressing

            3 Tbsp olive oil

            1 lemon for 1 tsp. zest and 3 Tbsp juice

            1 Tbsp. Dijon Mustard

            1/2 tsp table salt

            1/4 tsp black pepper (freshly ground is best) 

    Whisk together dressing ingredients and set aside.

            2 C. shredded chicken

            1 C sliced cucumbers. (English cucumbers are the best)

            1 fully ripe avocado cubed (large)

            1/3 C chopped fresh parsley

            1 (16oz.) can chickpeas,  drained and rinsed 

    Mix chicken and the rest of the salad ingredients together in a bowl.  Re-stir dressing and pour over salad.  Mix well.

        Place serving on a bed of lettuce, fresh spinach  or other choice of greens and enjoy!

~ Until next time!

    Sue