3 tablespoons mayonnaise, regular or reduced fat
2 tablespoons hot pepper sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 cup vegetable oil
1 can (16 ounces) garbanzo beans, drained and rinsed
1/3 cup thinly sliced scallion, white and green
1 canned, roasted red pepper, diced
1/2 cup jicama, peeled and diced, or canned water chestnuts
2 cans (5 ounces each) chunk turkey in water, drained
1 avocado, peeled, pitted and diced
1/4 cup chopped parsley
In a large bowl, mix the mayonnaise with hot sauce, chili powder and cumin. Stir in the oil a little at a time until all is incorporated and the dressing is smooth.
Add the garbanzo beans, scallion, roasted pepper and jicama. Break the turkey into small chunks and toss everything together until all of the salad ingredients are coated with dressing. Refrigerate for up to one day.
Just before serving, fold in the avocado and parsley.