Chickpea and Avocado Salad:
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 2 ripe avocados, peeled, pitted, and diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Prepare the Chickpeas:
- Rinse and drain the canned chickpeas in a colander. You can also use chickpeas cooked from scratch, but canned chickpeas are convenient.
- Mix the Salad:
- In a large bowl, combine the chickpeas, diced avocados, chopped red onion, and chopped cilantro.
- Make the Dressing:
- In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Combine and Toss:
- Drizzle the dressing over the chickpea and avocado mixture in the large bowl.
- **Gently toss all the ingredients together to coat them evenly with the dressing.
- Serve the Chickpea and Avocado Salad immediately or refrigerate it for a short time before serving.
This simple and delicious salad is packed with fresh flavors and can be enjoyed as a gluten-free lunch or a side dish for various meals. Enjoy!