Post sponsored by California Avocados. See below for more details.

The second the temperature gets above 60˚F, it's hard to pull me back inside. In fact, as I'm writing this, I'm sitting on my patio, soaking up a bit of afternoon sun. So it should come as no surprise that I start to also focus on recipes that go well in a picnic setting.

This avocado chickpea salad is a bit of an amalgamation between this egg salad recipe and this chickpea deli salad from Sprouted Kitchen. It's meant to scooped up with a solid cracker or served on a perfect slice of bread.

Best of all, it uses mostly pantry ingredients (like my favorite chickpea) but is still fresh tasting with help from the herbs and the California Avocados. Also, I made a batch of these crackers (with sesame oil) which helped me use up a few seeds I've had stashed in the freezer!

Read more and see the recipe.

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