Avocado Chickpea Salad

Avocado Chickpea Salad

This vibrant salad is packed with protein and healthy fats, making it a satisfying lunch or light dinner.

Ingredients:

• 2 (15 oz) cans chickpeas, rinsed and drained
• 2 ripe avocados, cubed
• 1/2 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese (optional)
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Cooking Guide:

1. In a large bowl, combine the chickpeas, avocado, red onion, cilantro, and feta cheese (if using).
2. In a separate bowl, whisk together the lemon juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss gently to coat.
4. Taste and adjust seasonings as needed.

Tips:

• For a creamier salad, mash some of the avocado with a fork before adding it to the bowl.
• If you don’t have fresh cilantro, you can substitute with chopped parsley.
• This salad is even better when served on a bed of lettuce or greens.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado will brown slightly.
• To prevent the avocado from browning, you can toss it with a bit of lemon juice before adding it to the salad.
• Feel free to add other chopped vegetables to this salad, such as cucumber, tomato, or bell pepper.
• For a spicier kick, add a pinch of red pepper flakes to the dressing.
• This salad can also be served as a dip with pita bread or crackers.