Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Optional: 1 small jalapeño, seeded and finely chopped (for a bit of heat)
Instructions:
- Prepare the Vegetables:
- Dice the avocados and cucumber, halve the cherry tomatoes, finely chop the red onion, and, if using, the jalapeño.
- Mix the Salad:
- In a large mixing bowl, combine the drained and rinsed chickpeas, diced avocados, cherry tomatoes, red onion, cucumber, cilantro, and parsley.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lime juice, ground cumin, salt, and pepper. Adjust seasoning according to taste.
- Combine:
- Pour the dressing over the salad mixture and gently toss everything together until the ingredients are evenly coated.
- Serve:
- Serve immediately for a fresh and vibrant taste. You can also chill the salad in the refrigerator for about 20-30 minutes to allow the flavors to meld together.
Tips:
- Make it Ahead: The salad is best eaten fresh but can be stored in the refrigerator for up to a day. However, the avocado may brown slightly.
- Customize: Add other ingredients like feta cheese, olives, or roasted red peppers for more variety.
- Serving Suggestions: This salad pairs well with grilled chicken, fish, or as a stand-alone light lunch.
Enjoy your refreshing Chickpea Avocado Salad!