Healthy Mexican Chickpea Salad

For the chickpea salad

• 2 15-ounce can of chickpeas, drained and rinsed (about 3 cups cooked chickpeas)
• 3/4 cup finely diced red onions (about 1/2 large red onion)
• 1 cup quartered cherry tomatoes
• 1 large Jalapeno pepper finely diced
• 1/3 cup chopped cilantro
• 1 avocado diced

For the dressing

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 2 medium limes juiced (about 1/4 cup lime juice)
• 1 teaspoon minced garlic  (about 2 cloves)
• 1 pinch of salt
• 1 pinch of black pepper