Directions: 

• Chop 1/2 of a large red pepper. Add to a medium sized bowl.
• Add to the bowl 2 cups of cooked chickpeas.
• Chop 1 large or two small avocado coarsely. Add to the chickpeas and red pepper.
• Mince 1 clove of garlic, add to bowl.
• Chop one tomato, add to bowl.
• Squeeze juice out of one lemon, try to get as much as you can; without any seeds.
• Mix well together.
• Salt and pepper to taste.

Serve salad right away, avocado can’t stand for too long after it has been opened. 

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Avocado Chickpea Salad

Servings: 7

Calories: 127kcal

Ingredients

• 1/2 large red pepper
• 2 cups chickpeas also known as Garbanzo beans; if you have the time soak and cook fresh chickpeas, they are so much better
• 1 clove garlic
• juice from 1 lemon
• 1 handful handful fresh parsley or cilantro
• salt and pepper to taste
• 1 large avocado or two small ones
• 1 plum tomato

Instructions

• Chop 1/2 of a large red pepper. Add to a medium sized bowl.
• Add to the bowl 2 cups of cooked chickpeas.
• Chop 1 large or two small avocado coarsely. Add to the chickpeas and red pepper.
• Mince 1 clove of garlic, add to bowl.
• Chop one tomato, add to bowl.
• Squeeze juice out of one lemon, try to get as much as you can; without any seeds.
• Mix well together.
• Salt and pepper to taste.
• Serve salad right away, avocado can’t stand for too long after it has been opened.

Nutrition

Calories: 127kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Sodium: 6mg | Potassium: 314mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8.9% | Vitamin C: 19.9% | Calcium: 2.6% | Iron: 8.8%