Garbanzo Avocado Salad with Cranberries

Here is an easy lunch recipe- instead of the typical chicken salad dripping with mayo, I made a healthier, plant based version. I forgot to take a picture, and to be honest, it is not that pretty to look at. Don't judge a book by it's cover, it is very light, delicious and filling. I served mine in a pita pocket, but could certainly eat on it's own, with crackers, or in a toasted bread sandwich with lettuce and tomato.

Garbanzo Avocado Salad with Cranberries (makes about 2 cups)
1 can garbanzo beans (chickpeas), drained and rinsed
1/2 avocado, mashed
1/2c dried cranberries
1/2c walnuts, roughly chopped
1/4c red onion, minced
1/4c fresh parsley, chopped
pinch of garlic powder
Salt and Pepper to taste

In a bowl add the garbanzo beans, with a fork mash the beans slightly. You can mash more if you like a smoother salad or not at all for a chunky version. Add the avocado, cranberries, walnuts, and red onion. Stir well to coat with the avocado. Add the garlic powder and season to taste with salt and pepper.