Ingredients
- 2 cups cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
If you’re not a fan of cilantro, you could substitute it with fresh parsley. For an extra kick, consider adding a pinch of red pepper flakes. Growing up, my mom would often tweak recipes based on what we had on hand, teaching me the value of flexibility in cooking.
Instructions
- In a large mixing bowl, combine the halved cherry tomatoes and drained chickpeas. Toss them gently to mix.
- Add the diced avocados to the bowl. Be careful not to mash them; you want the pieces to remain intact for a pleasant texture.
- Stir in the chopped red onion and cilantro, mixing well to ensure even distribution of flavors.
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper. This simple dressing adds a bright, zesty flavor to the salad.
- Pour the dressing over the salad ingredients and gently toss everything together until well combined. I often use my hands for this step, a trick my grandmother taught me to ensure the dressing coats every ingredient thoroughly.
- Taste the salad and adjust the seasoning if necessary. Sometimes a little extra lime juice or salt can make all the difference.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International