Antipasto Avocado Cucumber Salad

Antipasto Avocado Cucumber Salad                                   Serves 4         

Ingredients

• 2                      cucumbers, lightly peeled and quartered
• 1                      haas avocado, ripe, diced
• 1 can (12oz)    chickpeas, rinsed and drained
• 1                      shallot, diced fine
• ½ lemon          juice, squeezed litghtly
• ¼ c                  cilantro, chopped fine
• 1 clove             garlic, minced
• 1 tbsp              white wine vinegar
• Salt and pepper to taste
• Top with red pepper flakes

Directions

1. Combine all the ingredients in a bowl and mix well to combine; it is ok if the avocado starts to cream. Top with red pepper flakes and serve.