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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.

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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Comments (5)

(5 from 5 votes)
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alex3 months ago
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added a cucumber to the mix

Sherry1 year ago
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Wonderful food

Sandra1 year ago
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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.

Liv2 years ago
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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

Annie2 years ago
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absolutely delicious! I have made this many times and we LOVE it! I wouldn’t change a thing!

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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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