Ingredients
- 2 cups cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
If you’re out of cilantro, fresh parsley makes a great substitute and adds a different but equally delightful note to the salad.
Instructions
- In a large mixing bowl, combine the cherry tomatoes, chickpeas, diced avocados, and red onion. Toss gently to mix. I find that using my hands to mix brings a more personal touch, just like my mom taught me.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. If you’re feeling adventurous, add the red pepper flakes for a spicy kick.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly. It’s important to be gentle with the avocados to keep them from turning mushy.
- Sprinkle the fresh cilantro over the top and give the salad one last toss.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld together. This was a trick my dad always used to enhance the taste of our meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International