Chickpea, Avocado and Pepper Salad
1 (16-ounce) can chickpeas, rinsed and drained
1 bell pepper, coarsely chopped (red, yellow, orange, or combination)
1/3 cup banana pepper rings (from a jar)
1 avocado, chopped
2-1/2 tablespoons apple cider vinegar
salt, to taste
pepper, to taste
1 tablespoon vegan bacon bits
1. In a bowl, combine chickpeas, bell pepper, and banana pepper.
2. Fold in avocado.
3. Add the apple cider vinegar, salt, and pepper; toss everything together.
4. Top with the imitation bacon bits.