Chickpea Avocado Salad


Chickpea Avocado Salad


  • 6 c. water
  • 2 c. chickpeas, drained
  • 3 ea. sprigs of fresh cilantro, minced
  • 1 ea. large Avocados From Mexico, cubed
  • 1 ea. large tomato
  • 1/2 ea. white onion
  • 6 t. Romesco sauce
  • 2 t. ginger oil
  • 2 t. olive oil
  • Salt and black pepper to taste


  1. 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.
  2. Finely mince cilantro leaves on a cutting board.
  3. In a large bowl, add chopped cilantro, ginger oil, extra virgin olive oil and salt to taste and mix well. Set aside.
  4. 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.
  5. 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.


Nutrition Facts
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  
Cholesterol 0mg 0%
Sodium 370mg 16%
Total Carbohydrates 26g 10%
Dietary Fiber 11g 38%
Total Sugars 4g  
  Includes 0g Added Sugars 0%
Protein 9g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 6%
Iron 0mg 10%
Potassium 550mg 20%
* Percent Daily Values are based on a 2000 calorie diet.

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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