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- Makes 5 Cups
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Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.
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By Del Sroufe,
Ingredients
- 4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
- 1 small red onion, peeled and diced small
- 2 cloves garlic, peeled and minced
- Zest of 1 lime and juice of 4 limes
- 1 jalapeño pepper, minced (for less heat, remove the seeds)
- 1⁄2 cup chopped cilantro
- Sea salt to taste
- 1 avocado, coarsely chopped
Instructions
- Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.
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Comments (9)
(5 from 7 votes)This has become a favorite “go to” salad that always impresses dinner guests.
Can't eat jalapenos or any hot peppers at all. What can I substitute to still give it some zing?
DELICIOUS!! will make again.
this was bangin! easy and cheap -- my life formula
added a cucumber to the mix
Wonderful food
Very easy and delicious! I made some small changes/additions. I used 1/4 cup of lime juice (2 limes) and added diced red pepper for color and crunch. I also added agave syrup to taste. I served the salad and avocado on a bed of spinach.
Haven't really been a fan of avocado before but this really changed my mind. Didn't expect such a nice flavour and this recipe really won me over
absolutely delicious! I have made this many times and we LOVE it! I wouldn't change a thing!