Créé avec l’IA
Avocado Chickpea Salad
15 min 332 kcal par portion Facile
Ingrédients
4 Portions
- avocados2 medium (400) g
- chickpeas, canned, drained and rinsed1 can (240) g
- cherry tomatoes, halved1 cup (150) g
- red onion, finely chopped1 small (70) g
- olive oil2 (30) ml
- lemon juice1 (15) ml
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- chili flakes0,25 teaspoon
- fresh cilantro, chopped0.25 cup (10) g
Instructions
- 1
Cut the avocados in half, remove the pits, and dice the flesh into bite-sized pieces.
- 2
In a large mixing bowl, add the diced avocados, drained and rinsed chickpeas, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro.
- 3
In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and chili flakes until well combined.
- 4
Pour the dressing over the salad ingredients in the large bowl.
- 5
Gently toss everything together until all the ingredients are evenly coated with the dressing.
- 6
Taste and adjust seasoning if needed. Serve immediately for best freshness.
