In medium-to large pot, bring water to a boil. Add the chickpeas and salt to taste and cook until tender, approximately 20 minutes, then drain and let cool.
Finely mince cilantro leaves on a cutting board.
In a large bowl, add chopped cilantro, ginger oil, extra virgin olive oil and salt to taste and mix well. Set aside.
Peel avocado and cut it into cubes, then cut the onion and tomatoes into thin strips. Place into a separate bowl, add the Romesco sauce and stir until combined.
Once chickpeas are cool, add them to the avocado mix and gently stir. Then, drizzle cilantro and oil mix over salad and toss until well combined. Refrigerate 10-15 minutes and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Chickpea Avocado Salad
Amount Per Serving 4
Calories 260 Calories from Fat 0
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 370mg 16%
Total Carbohydrates 26g 10%
Dietary Fiber 11g 38%
Total Sugars 4g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 73mg 6%
Iron 2mg 10%
Potassium 550mg 10%
* Percent Daily Values are based on a 2000 calorie diet.
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