I was craving fresh flavors, and this recipe satisfied that.
I took a couple of recipes I had seen online and made my version. The avocado takes it over the top: crunchy peppers and onions, creamy smooth chickpeas, and avocadoes.
A simple dressing is all it needs to pull it together.
Chickpea Spring Salad
Ingredients:
- 1 can chickpeas (garbanzo beans) (14.5 to 15.5 ounces)
- 1 can sweet corn (15.5 to 15.5 ounces)
- 1 small red bell pepper
- 1 small sweet or red onion
- 1 avocado (medium size)
- 2 small lemons (about a ¼ cup squeezed)
- ¼ cup extra virgin olive oil
- ¼ tsp fine sea salt, or to taste
- Ground black pepper to taste
Directions:
Rinse and drain the chickpeas in a strainer and place in a mixing bowl.
Drain the corn and add to the chickpeas.
Seed the red pepper, then finely chop and add to the salad. (Used about ¾ cup)
Peel the onion and finely chop it. (Use ¼ to ½ cup)
Cut the avocado and remove the pit. Scoop out each half, slice, and then chop. Add to the salad.
Mix the lemon juice, oil, and seasonings in a mason jar, seal and shake well, then pour over the salad. Gently stir to coat the salad.
Transfer to a glass storage container and chill.
For the best taste, eat within a day or two.
~Sarah