Zesty Chickpea and Avocado Salad

A chilled side salad built from chickpeas, avocado, cherry tomatoes, cucumber, red onion, and parsley, tossed with a lime-garlic dressing. The chickpeas give the salad body, while the avocado softens the acidity and the vegetables keep the texture crisp.

By Julienne

Servings: 4

Ingredients

• 45 ml lime juice freshly squeezed
• 30 ml extra-virgin olive oil
• 1 clove garlic finely grated or minced
• 2 g ground cumin
• 4 g fine salt
• 1 g black pepper freshly ground
• 480 g canned chickpeas, drained and rinsed well drained
• 250 g cherry tomatoes halved
• 1 medium cucumber diced into 1 cm pieces
• 60 g red onion thinly sliced
• 15 g flat-leaf parsley chopped
• 2 medium avocado peeled, pitted, and cut into 2 cm pieces

Instructions

1. In a small bowl, whisk the lime juice, olive oil, garlic, cumin, salt, and black pepper until emulsified. Use the full dressing quantity now; there is no reserved seasoning later. The dressing looks cohesive and slightly thickened.
2. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Fold gently so the vegetables stay intact. The salad base is evenly mixed with no crushed vegetables.
3. Add the avocado and pour the dressing over the salad. Fold just until coated so the avocado keeps some shape. The salad is lightly glossy and the avocado is coated but not mashed.
4. Serve immediately, or chill for up to 10 minutes if you want a firmer, colder salad. Give it one final gentle toss before serving if any dressing has pooled at the bottom. The salad holds together and tastes bright, saline, and citrusy.