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2 cans chickpeas, (15-oz each.), rinsed and drained

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1 can black beans, (15.2-oz.), rinsed and drained

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8 oz. grape tomatoes, cut into quarters

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1/4 red onion, small, finely chopped

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1/4 cup parsley, finely chopped

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1/3 cup mint, finely chopped

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1 ripe, Fresh California Avocado, thinly sliced

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1 ripe, Fresh California Avocado

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2/3 cup water

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1/4 cup freshly squeezed lemon juice

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2 Tbsp. apple cider vinegar

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1 tsp. fine grain sea salt

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1 tsp. garlic powder

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1/4 tsp. freshly ground black pepper

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.