Avocado Chickpea Salad
Avocado Chickpea Salad
Avocado Chickpea Salad
Avocado Chickpea Salad
Last Friday, on a whim, I took the day to head down to San Francisco to hang out with Kasey the rad Neko. The morning was spent roaming around The Mission, grabbing coffee from Four Barrel, a serious croissant from Tartine Bakery (it was AMAZING), and hanging out at the park. It is these parts of California that I’m so in love with- the food, the weather (I’m sending warm thoughts east), and the ability to “pop” down to San Francisco. The day was wonderful and I even came home with a bit of a sunburn (crazy for January- unless I’ve been boarding.)

So in the spirit of this weather, I made a hearty and quick salad. One of the most popular recipes on this site is a simple avocado/chickpea salad (also, good example of how far my photography has come!) I thought I would update it a bit with a couple of additions and tweaks to make the salad a perfect lunch salad. I sometimes forget how awesome different varieties of lettuce can be and I picked up a head of butter lettuce at the co-op the other day that pairs well with the zing of the lime and the creaminess of the avocado.

Avocado Chickpea Salad
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Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • Salad
  • 2 cups shredded Lettuce*
  • 1 ripe avocado, cubed
  • 1 cup chickpeas, drained and rinsed
  • 4 scallions, diced through part of the greens
  • ½ cup cooked brown rice
  • 1 ounce cojita cheese
  • 2 tablespoons minced cilantro
  •  
  • Dressing
  • 2 tablespoons Lime Juice
  • 1 tablespoon Olive Oil
  • 2 teaspoons honey
  • Pinch of Salt and Pepper
Instructions
  1. In a large bowl, toss together shredded lettuce, avocado, chickpeas, scallions, cooked rice, and cojita cheese.
  2. In a separate bowl, whisk together ingredients for the dressing, Pour over the salad and toss until salad is coated.
Notes
*I used Butter Lettuce for this salad and it was absolutely perfect (it’s one of my favorites!) However, any type would work as would spinach or kale!

 

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