Ensalada de garbanzos y aguacate

Ingredientes

• 2 cups cooked or canned chickpeas
• 2 tomatoes
• 2 Persian or Lebanese cucumbers
• ½ red onion
• 1 ripe avocado
• Handful of parsley leaves
• 1-2 lemons squeezed
• 5 tablespoon extra virgin olive oil
• Sea salt

Preparación

1. 1

   Dice onion and cucumbers into small cubes and add to a big bowl

2. 2

   Dice tomatoes into similar sizes as the cucumber. If tomatoes are very watery, you can discard excess juice or keep aside for a separate dish. Add tomatoes to the bowl

3. 3

   Peel and chop avocado into small cubes, add to the remaining ingredients

4. 4

   Chop parsley leaves finely, add to the bowl

5. 5

   Add chickpeas to the salad bowl

6. 6

   Squeeze in lemon juice, of course being careful not to add any seeds. I’ve noted in my recipe 1-2 lemons depending on your tastebuds, I love this salad a little sour so I use 2 lemons but if you dont, you can use 1.

7. 7

   Drizzle over olive oil, season with sea salt and give a good mix together (see important tips above)

8. 8

   Right before serving, add seeds ontop so they stay crunchy and enjoy!