For Vinaigrette:

• 4 Tbs. Pedro Ximenez Sherry Vinegar or Sicilian
• Lemon White Balsamic Vinegar
• 1/4 c. Roasted Onion Olive Oil
• 1 tsp. Dijon Mustard or Cognac Mustard
• 1 Tbs. honey
• Juice of 1/2 lemon
• C&C Habanero Sea Salt

Preparation: In a bowl, whisk together vinegar, mustard and honey. Gradually add olive oil and whisk until
emulsified. Season with salt and pepper.

For Salad:

• 2 (15 oz.) cans of chickpeas
• 1 cucumber, peeled and diced
• 1 small tomato, peeled and diced
• 1 small red pepper, seeded and diced
• 1 avocado, pit removed and diced
• 1/4 c. cilantro, chopped

Preparation: Combine first four ingredients. Add vinaigrette. Toss well. Gently mix in avocados. Scatter cilantro over top and serve.