Salad

Chickpea Salad with Avocado

Name: Chickpea Salad with Avocado
Total time: 15 min
Yield: 4 servings
Ingredients: 400 gram boiled and drained chickpeas; 1 piece ripe avocado; 0.5 piece lemon juice; 2 tablespoon extra virgin olive oil; 1 clove garlic; 5 bunch finely chopped fresh parsley; 1 dessert spoon cumin seeds; 0.5 dessert spoon salt; 0.25 dessert spoon freshly ground black pepper

Duration

15 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

400 gram boiled and drained chickpeas
1 piece ripe avocado
0.5 piece lemon juice
2 tablespoon extra virgin olive oil
1 clove garlic
5 bunch finely chopped fresh parsley
1 dessert spoon cumin seeds
0.5 dessert spoon salt
0.3 dessert spoon freshly ground black pepper

Step-by-Step Preparation

Speed:1x

Drain the boiled chickpeas using a colander and rinse with cold water. Peel off the thin skins from the chickpeas by gently rubbing them with your hands; this process will make the texture of the salad much creamier and smoother. Dry the peeled chickpeas with paper towels and place them in a deep mixing bowl.

Heat a small, dry pan over medium heat. Add the cumin seeds and roast them dry by shaking constantly for approximately 1 minute until they become fragrant. Remove the roasted cumin seeds from the heat, transfer them to a mortar, and lightly crush them to obtain a chunky, crunchy texture.

Cut the ripe avocado in half, remove the pit, and transfer the inside to a separate bowl with a spoon. Immediately add the freshly squeezed lemon juice to prevent it from browning and mash thoroughly with a fork until it reaches a puree consistency.

Add the extra virgin olive oil, crushed garlic, the crunchy cumin seeds you prepared, salt, and freshly ground black pepper to the mashed avocado puree and mix homogeneously.

Pour the prepared avocado sauce over the dried chickpeas. Using a fork or spatula, blend with the sauce by lightly mashing some of the chickpeas without completely losing their integrity.

Finally, add the finely chopped fresh parsley to the salad and mix gently. Let the salad rest in the refrigerator covered for at least 10 minutes for the flavors of the ingredients to meld well before serving.

Chef's Tips

Press lightly on the skin of the avocado to ensure it is fully ripe; if it yields slightly under your finger, it has the perfect consistency for salad.
Lemon juice does not only add flavor, but also prevents the avocado from browning when in contact with air due to its acidic structure.
If the consistency of the salad feels too thick, you can loosen it by adding 1 dessert spoon of cold extra virgin olive oil or extra lemon juice during the mixing stage.

Alternative & Optional Ingredients

You can prepare the salad with different protein sources by using boiled green lentils or kidney beans instead of chickpeas.
You can achieve a different refreshing aroma by choosing fresh dill or fresh mint instead of fresh parsley.

Gourmet Recommendations

You can serve the salad in a bruschetta style by spreading it over toasted sourdough bread slices and sprinkling a small amount of red pepper flakes on top.
For a low-carbohydrate alternative, you can prepare practical snacks by filling lettuce or endive leaves with the salad.

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Nutrition Facts

Per Serving

Calories284 kcal

Protein10 g

Carbohydrates31 g

Fat15 g

Fiber 10 g

Sugar 5 g

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Back

Salad

Chickpea Salad with Avocado

Duration

15 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp