This salad tosses boiled chickpeas and avocado in a lemony olive oil dressing and comes together in minutes with no cooking at all. The avocado's healthy fat balances out the chickpeas' carbs, making it a lighter option for a snack.
Put the drained chickpeas, cubed avocado and finely chopped red onion in a bowl.
Whisk the lemon juice, olive oil and salt in a separate bowl and pour it over.
Add the chopped fresh mint and toss gently, then serve right away, as the avocado can darken if left standing.
If you do not serve the salad right after making it, the avocado will start to darken from exposure to air.
To slow the browning a little more, drizzle some of the lemon juice directly over the avocado cubes before mixing.
Admin DadaGastro · verified in test kitchenSalatayı 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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