This salad combines cooked chickpeas and avocado with a lemon and olive oil dressing. It takes just a few minutes to prepare and requires no cooking. The avocado’s healthy fats balance the chickpeas’ carbohydrate content, making this a light snack option.
Put the drained chickpeas, diced avocado, and finely chopped red onion in a bowl.
Whisk the lemon juice, olive oil, and salt in a separate bowl, then pour it over the salad ingredients.
Add the chopped fresh mint and toss gently. Serve immediately; the avocado may brown if left to sit.
If you do not serve the salad soon after preparing it, the avocado will start to brown when exposed to air.
Salatayı sabah hazırlayıp öğlene kadar buzdolabında bekletmek istedim ama tarifte de uyarıldığı gibi avokado gerçekten kararmaya başlamıştı, bir dahakine yemeden hemen önce karıştıracağım, limon suyunu da biraz artırırım belki.
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