Chickpea And Herb Salad
Serving Size : 2
Ingredients for prepare Chickpea And Herb Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | 16 oz can | chickpeas (garbonzo beans) |
| 1 | medium | cucumber - peeled |
| 1 | large | tomato |
| 1 | | red pepper - seeded and diced |
| 2 | | scallions - chopped |
| 1 | | avocado |
| 1/3 | cup | olive oil |
| 1 | | lemon |
| 1/4 | teaspoon | salt |
| 1/8 | teaspoon | white pepper |
| 8 | | leaves fresh basil - chopped |
| 1/3 | cup | dill - fresh |
recipe Chickpea And Herb Salad
Drain chickpeas and rinse well. Cut cucumber into thin slices, then
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halve them. Cut tomato into wedges, then halve them. Put cucumbers and tomato pieces, as well as red peppers and
Chickpea And Herb Salad
scallions, in a bowl. Set aside. Dice avocado Put in a large bowl, and add oil and juice from half
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the lemon. Add the salt, pepper and basil. Stir with fork (avocado will cream). Add the vegetables
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and dill to avocado mixture. Toss gently. Add chickpeas, and combine. Taste and
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add more lemon, salt and pepper as needed. Serve. Can be prepared
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ahead of time and refrigerated.
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