2 15-ounce cans chickpeas (rinsed and drained)

3 avocados (diced)

2 tablespoons shallots (minced)

2 jalapeños (seeded and diced)

Dressing:

2 limes (juiced)

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon ground cumin

1/4 teaspoon cayenne (optional)

For Topping:

1/4 cup crumbled cotija cheese (or feta)

2 tablespoons chopped cilantro

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In a large bowl, combine the rinsed and drained chickpeas, diced avocados, minced shallots, and diced jalapeños.
In a separate small bowl, whisk together the lime juice, olive oil, kosher salt, cumin, and cayenne pepper (if using).
Pour the dressing over the chickpea and avocado mixture, tossing gently to combine and coat evenly.
Top the salad with crumbled cotija cheese and chopped cilantro.
Serve immediately, or refrigerate for up to 1 hour before serving to allow the flavors to meld together.

For extra protein, add grilled chicken, shrimp, or tofu.

Add other vegetables like diced tomatoes or cucumbers for added crunch and flavor.

Omit the cotija cheese for a dairy-free version, or substitute with a vegan cheese alternative.