I have turned into a space cadet (and yes, I just used the term space cadet…)

I am so off in my dates, I thought yesterday was cinco de mayo.  I looked at the calendar when planning the meals for the week and thought it would be fun to do something festive for that day.  So, I planned out my menu, went to the store (on Sunday mind you), and realized a day later when I was signing a check that I screwed up.  Turns out tomorrow is the 5th.

But you know what?  Who cares!  Turns out I won’t even be around tomorrow so my little mistake paid off- I still cooked something for cinco de mayo.  I actually made a couple of new things, so I wanted to share this one today- Avocado and chickpea salad with a lime dressing.

I’m actually kind of glad I didn’t realize cinco de mayo- this salad was that good!

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Avocado and Chickpea Salad

Prep Time 15 mins Yields 4


  • 1 medium ripe avocado
  • 1/4 cup white onions
  • 1 can chickpeas, drained


  • 2 tablespoon lime zest
  • juice from one lime
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon sugar
  • 1/3 cup fresh cilantro


  1. Begin by slicing avocado in half, carefully scooping out the inside, and dice the avocado into 1/2" cubes. Place in a bowl with beans and onion.
  2. In a blender, combine all the ingredients for the dressing and pulse until well combined. Toss with avocado/bean mixture. Chill until ready to serve.


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