This pesto-chickpea salad takes minutes to make and the flavor will utterly knock your socks off. Serve it with any Guiding Stars-earning bread or pita pocket, or eat it alone as a snack.
1 (15 ounce) can no-salt-added chickpeas, drained and rinsed
1 avocado, remove peel and pit
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons cilantro, chopped
1 clove garlic
1/2 cup baby spinach
1/2 cup plain, non-fat Greek yogurt
1 tablespoon tahini
1/8 teaspoon salt
1/4 teaspoon pepper
juice from 1 lemon
4 slices whole-wheat bread