My name is Cristina and I am the person behind Bizcocheando, a recipes blog in which I share many ideas to make our days sweeter but there are also other salty recipes like this one that I’m bringing you today. Finishline Mom asked me if I would like to collaborate with the blog creating some recipes that are good for you, so I could not resist and … here I am!
This recipe is perfect for a lunch/dinner and also great for a picnic or to take to work. It’s ideal because you can quickly prepare it, can easily change ingredients depending on what you have at home and you don’t need to warm it up. Would you like to try it? Here are all the details!
- 800 gr Cooked Chickpeas
- 1 Avocado
- 1 Large Grated Carrot
- 1 Medium Onion Finely Chopped
- 1 Can of Piquillo Pepper
- A Few Cilantro Leaves
- Dressing: Oil, Modena Vinegar, Cumin, Salt and Pepper (to taste)
[Serves roughly 4]
Start by placing the chickpeas in a strainer and washing them lightly. Leave them there a few minutes to drain as much excess water as possible
Meanwhile, peel the carrot, wash it and grate it. If you prefer, it can also be sliced or cut into strips with a knife.
Then chop the onion into small pieces, as well as the piquillo pepper and a few coriander leaves.
Pour the chickpeas in a bowl along with the vegetables you prepared (carrot, pepper, onion and cilantro). Mix it well and season to taste.
Because avocado is a soft fruit that bruises easily, we’ve saved it for last. Cut your avocado in half, remove the pit and extract the flesh to be chopped and added to the salad.
We can eat it right away or keep it in the fridge for the next day.
As I said at the beginning, you can modify the vegetables or seasonings to your taste, or mix it up depending on what you feel like eating.
WHAT DO YOU THINK? IF YOU HAVE A RECIPE SUGGESTION OR A REQUEST DO NOT HESITATE TO LEAVE IT IN THE COMMENTS. I WILL BE BACK SOON WITH A RECIPE A LITTLE SWEETER BUT, OF COURSE, HEALTHY! STAY TUNED…