Chickpea Avocado Salad

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  • Makes 5 Cups

Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.

From Forks Over Knives – The Cookbook

This no-cook recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

Ingredients

  • 4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
  • 1 small red onion, peeled and diced small
  • 2 cloves garlic, peeled and minced
  • Zest of 1 lime and juice of 4 limes
  • 1 jalapeño pepper, minced (for less heat, remove the seeds)
  • 1⁄2 cup chopped cilantro
  • Sea salt to taste
  • 1 avocado, coarsely chopped

Instructions

  1. Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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