Chickpea Salad, a healthy and easy salad that combines some of my favorite vegetables that can be made in advance for potlucks and parties too!
Chickpea Salad is actually a recipe that I kind of accidentally put together. I was attempting to "eat down" our refrigerator & pantry and had 2 avocados left that honestly, had seen better days. If I did not consume them that day, they would have to go into the trash. Determined to reduce wastage, I cut up the avocados and picked out the brown bits. It wasn't bad, they were very ripe but still edible. Pulling out what else was left in the refrigerator, I found myself left with mostly vegetables and beans that could still be a great salad. Super quick and easy to make, they can be made in advance and refrigerated till ready for consumption. Perfect for meal preps, potlucks and parties!
by Miss Crumbs A Lot
1 19oz can Chickpeas (Garbanzo Beans)
2 Avocados (diced)
5 oz Cherry Tomatoes (cut into halves)
8 oz Cucumber (diced)
Juice of 1 Lime (approx. 3 1/2oz)
3/4 tsp Sea Salt
1/2 tsp Dill Weed
Freshly Cracked Black Pepper
Red Pepper Flakes (optional)
1. Put chickpeas, diced avocados, cherry tomatoes, and diced cucumbers in a large bowl.
2. Season with juice of 1 lime, sea salt, dill weed and freshly cracked pepper. Mix well.
3. Top with some red pepper flakes, if desired.
4. Keep refrigerated until ready to serve.
Makes 4 to 6 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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