Salad of chickpeas, avocado and coriander

Ingredients

For 4 people:

• 200 g of mixed lettuce
• 8 cherry tomatos 
• 120 g of cooked chickpeas
• 1 avocado
• Coriander
• Extra virgin olive oil
• Vinegar
• Salt

Method of  the salad of watercress, radishes and corn:

Wash the lettuce leaves, dry them and put them in a casserole dish.
Wash the tomatoes, cut them into quarters and add them.

Open the avocado, remove the bone and cut the meat into cubes.
Sprinkle the salad with the chickpeas and the well chopped cilantro.
Season and garnish with oil and vinegar. It serves.