CAPRESE CHICKPEA SALAD
1 (19 oz) can of chickpeas, drained and rinsed
1/4 cup red onion, chopped
1 cup grape tomatoes, quartered
1 cup baby arugula
1/4 cup fresh basil, finely chopped
3 teaspoons minced garlic
2 teaspoons olive oil
3 teaspoons balsamic vinegar
1 teaspoon salt
fresh black pepper, to taste
1 avocado, chopped
1 cup fresh mozzarella, chopped
