Not Chicken Salad (Chickpea & Avocado Salad) in Cucumber Boats

Ingredients

¼ avocado, peel and pit removed

1 Tablespoon goat cheese (optional)

½ Tablespoon minced onion

1 Tablespoon fresh chives, minced

½ Tablespoon fresh squeezed lemon juice

½ cup chickpeas (if using canned, rinse and drain)

1 medium cucumber, washed, halved lengthwise

Instructions

Scoop out inside of cucumber (seeds and a bit of the flesh) and discard. Place cucumber halves on serving plate, scooped out side up. Set these aside.

In a bowl, mash avocado with goat cheese. Add onion, chives, and lemon juice; stir.

Mash chickpeas so that they are broken down and mostly mashed but some still remain intact for texture (either in a small separate bowl or place chickpeas in a durable zip top plastic bag, seal and mash with your hands on the counter top).

Add chickpeas to the avocado in the bowl and stir.

Spoon mixture into cucumber boats and serve.