Roasted Chickpeas with Tomato, Cucumber and Avocado

SERVING SIZE: 2

INGREDIENTS:

14. oz can of chickpeas, rinsed and dried

4 tbsp olive oil, split in half

2 long english cucumbers, peeled and deseeded and then chopped

2 roma tomatoes chopped

1 avocado, chopped

1 tbsp white onion, chopped

1 garlic clove, chopped

juice of half a lime

pinch of sea salt

pinch of chili powder

INSTRUCTIONS:

1. Heat oven to 400F.

2. Toss chickpeas with 2 tbsp olive oil and a pinch of kosher salt and chili powder and roast for 20m or until crispy on the outside.

3. Meanwhile, add the rest of the ingredients together and toss (you can always beef this up with spinach for more sustenance).

4. Top with chickpeas and enjoy!