Very delicious salad with such vibrant flavors. I love the way the lemon fairs with the fresh herbs and just brightens the flavors of the fresh veggies. I was craving these kind of salad, more of a meal type, with a lot of healthy fats and a lot of green veggies. Enjoy!
Peeled, Cored and Diced Avocados – 1 cup (approx half avocado)
Peeled, Seedless and diced Cucumbers – 1 cup
De-seeded and diced Tomatoes – 1/2 cup
Diced Yellow bell pepper – 2 tbsp(optional)
Diced Red bell pepper – 2 tbsp(optional)
Boiled and Cooked Chickpeas/Kabuli Chana – 1 cup
Minced Fresh Basil – 1 tbsp
Olive oil – 1/2 tbsp
Salt to taste
Pepper – 1/4 tsp
Minced Fresh Parsley – 1 tbsp
Dried oregano – 3/4 tbsp
Fresh lemon juice – 1/8 cup (adjust it according to your taste)
1. In a medium size bowl add the chickpeas, cucumber, avocado, tomatoes and minced basil.
2. In another small bowl mix the dressing, add the lemon juice, olive oil, minced parsley, spices and herbs. Pour over the top of the vegetable mixture. Top up with dried oregano. Lightly toss to combine.
3. Cover the bowl with cling wrap and refrigerate it for a 1 day.
*It tastes even better after it marinates in the fridge for an hour or two!
*Feel free to play around with your own favorite herbs, or use choice of your combination.
*To prevent avocado from browning, add it right before serving.
Full recipe: Summer Blast Salad with Avocado