Saturday, May 28

Avocado & Chickpea Salad

Last night we needed a side to go with our burgers. Hubs suggested guacamole, but that wasn't as helpful but it did spark an idea to use the perfectly ripe avocados for a salad. I used up some "end of the week" produce and made up a dressing that was a mix between middle eastern and latin in flavor.

The result was quite tasty and can be good on a bed of lettuce like arugula. You can also easily modify it; add some diced bell pepper if you have it, radish, fresh corn, etc. Or turn it into more of a meal by adding some grilled chicken or serve it in a wrap with falafel. If you do give it a try, let me know what you think.

Avocado & Chickpea Salad

  • 1 15.5oz (438g) can chickpeas, drained and rinsed (can do 2 cans if you like)
  • 1-2 garlic cloves, grated (I like to use a microplane)
  • 1 scallion, cut in half and diced (could also use about 1/4 cup of finely diced red onion)
  • about a thumbnail size of jalapeno, finely diced (or more if you want more heat)
  • 1 cucumber, cut in half and sliced (you want half moons)
  • 1-2 handfuls cherry tomatoes (cut in half) or regular tomato, diced
  • 2-4 TBSP oil, enough to coat
  • 2 ripe avocados
  • 2-3 TBSP pomegranate molasses (you can find this at Whole Foods in the syrup area)
  • 2-3 tsp apple cider vinegar
  • squeeze of lemon juice (1/4-1/2 lemon - squeezed for juice)
  • 1 TBSP cumin
  • salt & pepper
  • 2 TBSP fresh cilantro, chopped (could substitute with parsley)
1) Combine everything in a bowl.
2) Stir gently to combine and make sure seasoning and dressing is evenly coating. Be careful to not mash the avocado up too much. But, it will break down a bit, which will add a creaminess to the dish.
Makes 4-6 servings.

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