This avocado and chickpea salad is great for vegan travelers because it is healthy and tastes great. This dish is full of protein, healthy fats, and bright flavors. It's filling and can be eaten as a light meal or as a side.
Ingredients: 1 ripe avocado, diced. 1 can chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 1 tablespoon lime juice. 1 tablespoon olive oil. Salt and pepper to taste.
Instructions: In a large mixing bowl, combine diced avocado, chickpeas, cherry tomatoes, red onion, and cilantro. Drizzle lime juice and olive oil over the salad ingredients. Season with salt and pepper to taste. Gently toss the salad until all ingredients are evenly coated with the dressing. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
Prep Time: 10 minutes
Cook Time: 0 minutes
Nagomi Hibachi
