Chickpea & Avocado Salad, No Lettuce, Just Flavour | The Crazy Chef

Prepare cooked chickpeas from a can or tin.

Chop red onion into small pieces.

Cut cherry tomatoes in half or quarters.

Slice and chop 2 ripe avocados, peeling the skin off.

In a bowl, add 2 tablespoons (or 6 small spoons) of extra virgin olive oil.

Squeeze juice from one large lemon into the bowl, using about 4 tablespoons of lemon juice.

Mix the olive oil and lemon juice together in the bowl.

Add chickpeas to the bowl.

Add red onion to the bowl, adjusting the amount as desired.

Add avocado and cherry tomatoes to the bowl.

Mix all ingredients together until combined.

Taste the salad and adjust seasoning with more lemon juice, olive oil, ground black pepper, and Himalayan pink salt as desired.

Optionally, add chili flakes for heat if desired.

Serve with French bread.

Equipment Needed

Spice Level:

Dietary