2 cans low sodium garbanzo beans (15.5 oz. cans), drained and rinsed

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1/2 cup fresh cilantro leaves

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1/2 onion small, chopped

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3 cloves garlic

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1 jalapeño medium-sized, stemmed and seeded

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1 ripe, Fresh California Avocado seeded and peeled

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2 Tbsp. fresh lemon juice

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1/2 tsp. cumin

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1/2 tsp. kosher salt divided

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3/4 cup plain Greek yogurt 2%

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1 cucumber large, seeded

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8 cups butter leaf lettuce chopped

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1 cup cherry or grape tomatoes halved

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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.