My go-to chickpea avocado salad

his chickpea salad is made using cooked chickpeas, avocado, slightly steamed carrots and red pepper and garnished with fresh parsley. The reason why I love this salad is because it is a combination of healthy ingredients and flavors and therefore a nutritional powerhouse. This salad is packed with essential nutrients, fiber, and a harmonious blend of colors, which makes it a true culinary gem.

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Prep Time: 15

Marinating: 10

Total Time: 25

Servings: servings

Ingredients

500 (2cups) g chickpea boiled
2 avocados ripe
1 red pepper
2 carrots large
2 tbsp lemon juice
2 tbsp olive oil extra virgin
1 cup parsley finely chopped
salt to taste

Instructions

Step 1: preppare chickpea

Start by boiling the dry chickpeas until well cooked or start by draining canned chickpea and rinsing them thoroughly to remove the excess salt and any preservatives used
Measure and transfer the chickpeas to a large mixing bowl.

Step 2: Prepare vegetables and avocados

Wash, peel and finely chop the carrots. Wash, cut and remove the seeds from the red pepper.
Combine with carrots and slightly steam in a steamer.
Slice the avocados in half, remove the pits, and carefully dice the flesh
Add all the vegetables; carrots, red pepper and avocado to the bowl with the chickpeas.

Step 3: Prepare parsley and lemon dressing

Finely chop fresh parsley leaves and add them to the bowl.
In a separate small bowl, whisk together the lemon juice, olive oil, salt.
Pour the lemon dressing over the salad and gently toss everything together, ensuring that all the ingredients are evenly coated.
Taste the salad and adjust the seasoning as desired.

Step 4: Marinate

Let the salad to sit for about 10 minutes to allows the flavors to meld together.

Step 5: Serve

Serve as a standalone dish or with your favorite main course meal.

Notes

You can add other ingredients such as cherry tomatoes and cucumber to enrich the salad and add more flavors.

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