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!
Avocado and Chickpea Salad
- 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
- 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.
- 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.
by Erin Alderson