AVOCADO CHICKPEA SALAD

We had a very similar avocado chickpea salad on safari in Zimbabwe. Going on safari was truly an experience of a lifetime. Tasting this salad and looking through photos is a good way to pass the time until we go again!

Course Salad

Cuisine American

Keyword plant based, salad, side dish, vegetarian

Prep Time 5

Total Time 5

Servings

Calories 181kcal

Author Luci Petlack

Ingredients

1-15.5 oz. can garbanzo beans drained and rinsed
1-15.5 oz. can great northern OR butter beans drained and rinsed
11 oz. steamed black eyed peas drained and rinsed
2 tablespoons lemon juice
1 tablespoon fresh thyme
3 tablespoons chives
2 avocados cut into 1" pieces
3 tablespoons olive oil
salt + fresh pepper
chili flakes optional

Instructions

Using rubber spatula, gently combine beans in a large bowl. Add herbs and lemon juice. Mix until well combined.
Add avocado and olive oil. Gently fold ingredients together.
Season with salt and pepper to taste. Top with chili flakes if desired.

Notes

I prefer to buy no salt added beans, so I add more salt to taste. I used 1 teaspoon salt and ½ teaspoon pepper with a bit more to top. These amounts will vary depending on taste and if beans contain salt.

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