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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.

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By Del Sroufe,

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

  • Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.
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Comments (9)

(5 from 7 votes)

Recipe Rating

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Shawn D.

This has become a favorite “go to” salad that always impresses dinner guests.

Beth Forrester

Can't eat jalapenos or any hot peppers at all. What can I substitute to still give it some zing?

joan

DELICIOUS!! will make again.

alex

this was bangin! easy and cheap -- my life formula

alex

added a cucumber to the mix

Sherry

Wonderful food

Sandra

Very easy and delicious! I made some small changes/additions. I used 1/4 cup of lime juice (2 limes) and added diced red pepper for color and crunch. I also added agave syrup to taste. I served the salad and avocado on a bed of spinach.

Liv

Haven't really been a fan of avocado before but this really changed my mind. Didn't expect such a nice flavour and this recipe really won me over

Annie

absolutely delicious! I have made this many times and we LOVE it! I wouldn't change a thing!

About the Author

Headshot of Def Sroufe

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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