Mediterranean Chickpea & Avocado Salad
Mediterranean Chickpea & Avocado Salad
Course: Recipes, MainDifficulty: EasyServings
4
servingsTotal time
30
minutesA hearty blend of canned chickpeas, aromatic spices, and fresh vegetables like cherry tomatoes, cucumber, and red onion, perfectly complemented by creamy avocado and fragrant basil. Drizzled with a tangy honey-infused dressing, this salad is a burst of color, taste, and nourishment.
Ingredients
- For the salad:
1 cup of Pure Mountain chickpeas, boiled.
Sous Chef naan
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1 avocado, diced
1/2 teaspoon garam masala
Fresh basil and parsley leaves for garnish
- For the dressing:Â
Pure Mountain raspberry dressing
1 tablespoon honey
2 tablespoons apple cider vinegar
Directions
- Soak your chickpeas for up to 8 hours. After draining and rinsing, cook the chickpeas on the stovetop in a large pot with a pinch of salt and optional baking soda for 1 to 1.5 hours until tender, or use a pressure cooker for 15-20 minutes. Test for doneness by pressing a chickpea between your fingers— it should be tender but not mushy.
- Drizzle olive oil in a pan over medium heat. Add chickpeas and roast until they turn brownish. This should take about 5-7 minutes.
- Once chickpeas are roasted, add sliced red onions and parsley stalks. Mix them well.
Sprinkle garam masala and cumin over the mixture. Stir to incorporate the spices evenly. - Dice the cucumber and avocado, and halve the cherry tomatoes. Add them to the chickpea mixture.
- Add 2 to 3 tablespoons of Pure Mountain raspberry dressing to your salad. Taste and adjust according to preference.
- Taste and adjust the seasoning if needed. You can add a bit more salt or a sprinkle of paprika if desired. Serve the salad in individual bowls or on a platter. Serve with rice or naan.
Recipe Video
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