Chickpea & Avocado Salad With Lemon Dressing Recipe

About this recipe

This Chickpea & Avocado Salad with Lemon Dressing is a refreshing and nutritious dessert option with an Indian twist. Packed with protein-rich chickpeas, creamy avocado, and a tangy lemon dressing, it is a wholesome dish that caters to vegetarian and diabetic-friendly diets. The addition of roasted cumin and fresh coriander enhances its flavor profile while keeping it light and satisfying. Perfect for a united family to enjoy together, this salad is a quick and easy way to end your meal on a healthy note.

Ingredients

• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1pc Avocado
• 250 ml Lemon Juice Concentrate
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• 50 g Cumin Powder
• 200 g Black Salt
• 100 g Salt
• 250 g Cucumber
• 500 g Tomato - Hybrid
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Coriander Leaves

Instructions

1. 1. Peel and dice the avocado into small cubes and transfer to a large mixing bowl.
2. 2. Finely chop the cucumber and tomato, ensuring a uniform size, and add them to the bowl with the avocado.
3. 3. Add the boiled chickpeas to the bowl. If using canned chickpeas, ensure they are rinsed and drained well.
4. 4. In a small bowl, whisk together the lemon juice, olive oil, roasted cumin powder, black salt, regular salt, and black pepper to form the dressing.
5. 5. Pour the dressing over the salad ingredients and gently toss everything together until evenly coated.
6. 6. Sprinkle the chopped green chili and fresh coriander leaves over the salad for added freshness and a mild kick.
7. 7. Serve immediately or chill in the refrigerator for 10-15 minutes before serving to allow the flavors to meld.