¼ cup red onion, sliced
Fresh corn kernels (optional)
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
Salt and red pepper flakes, to taste
Instructions:
Prepare the Avocado: Start by cutting the avocado into cubes and placing them in a large mixing bowl. Squeeze the juice from the fresh lemon over the avocado cubes and gently stir to coat, ensuring the avocado remains vibrant and fresh.
Assemble the Salad: Add the remaining salad ingredients to the bowl with the avocado. This includes sliced grape tomatoes, diced cucumber, drained chickpeas, diced red bell pepper, chopped fresh parsley, and sliced red onion. For an extra burst of sweetness and crunch, consider adding fresh corn kernels.
Toss with Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, and red pepper flakes to create the dressing. Pour the dressing over the salad ingredients in the mixing bowl and gently toss everything together until well combined.
Chill Before Serving: Refrigerate the Chickpea Salad for at least one hour before serving. This allows the flavors to meld together and intensify, resulting in a more harmonious and delicious salad experience.
Storage and Serving Suggestions:
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