This is one of our favourite chickpea salads. We love to crumble pita chips or crackers on top for nice little crunch. I saw this recipe on Kalyn's Kitchen but made a few changes. I left out the tomato. It adds great colour but I preferred to leave it out. I also left out the green onion since I usually don't have any and I wanted to reduce the chopping. For Kalyn's recipe the avocado is optional but for me it's a must. I love the creamy texture it adds.
Chickpea Avocado Salad with Lime and Chilli Dressing
Adapted from Kalyn's Kitchen
1 tin chickpeas (19 oz), drained and rinsed
1 avocado, diced
handful of coriander, chopped
2 tbsp fresh lime juice (plus 2 tsp for the avocado)
zest of one lime (I often skip this when I'm in a rush)
2 tbsp extra-virgin olive oil (I've also used regular olive oil)
1/2 tsp chilli powder
1/2 tsp onion powder
1/2 tsp ground cumin
salt and freshly ground black pepper, to taste
In a large bowl, mix together 2 tbsp lime juice, lime zest, oil, chilli powder, onion powder and ground cumin. Season with salt and pepper to taste. Add the chickpeas and coriander. Mix well.
In a small bowl add the chopped avocado. Toss with 2 tsp lime juice and season with salt and pepper. Add the avocado to the chickpeas and gently mix.
This tastes best if you let it sit for about an hour but it can be eaten right away.