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Quinoa Chickpea and Avocado Salad


1 cup quartered grape tomatoes
15 oz can garbanzo beans, rinsed and drained
1.5 cup cooked quinoa
2 tbsp red onion, minced
2 tbsp cilantro, minced
1 1/2 limes, juice of
kosher salt and fresh pepper, to taste
1 cup diced cucumber
4 oz diced avocado (1 medium Haas)

Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado



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