Tossed Vegetable Salad - cooking recipe

Ingredients

1 c. romaine lettuce
1 c. chicory lettuce
1 c. green leaf lettuce
1/2 c. escarole
1 cucumber
1 red onion
1 c. sprouts (alfalfa)
1 red bell pepper
2 c. cooked chickpeas
1 avocado

Preparation

Wash thoroughly the greens, cut up in pieces.
Slice cucumber and onion.
Cut pepper in thin 1-inch slices.
Peel avocado and cube.
Toss in all ingredients, including chickpeas.
Chill.