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Chickpea Avocado Salad And Other Goodies

This one’s a quick and simple recipe to help you get through the warm summer days when you have no desire to turn on the oven. You just have to remember to buy the avocados a couple of days before you want to use them in order to give them time to ripen, since they’re always so hard on the grocery shelf. It makes a great lunch or side dish for a picnic. I also wanted to show you a few products I’ve tried recently that you might enjoy at your next picnic, courtesy of the folks at Olio2Go. One of them is this pear and nut jam made by Maida. image It’s more of a savory flavor and can be used in the way a good mostarda is used – on a crostino with some goat cheese or ricotta  – image Or served over a piece of grilled meat. image The other item they sent me was truly addictive – I ate the entire package by myself – they’re called Sugar “Crack” Almonds from Villa Cappelli. Share with friends if you like, but once you open the package and taste them, you may change your mind. image Chickpea Avocado Salad printable recipe here 1 13-ounce can chickpeas, drained 1 ripe avocado, diced 1 cup grape tomatoes, cut in half 1/4 cup red onion, diced fresh parsley and fresh thyme, minced 1/4 cup olive oil 4 T. vinegar (I like white balsamic but wine vinegar or sherry vinegar would be great too) Open the can of chickpeas and rinse well to get off the “goop.” Place in a bowl with the avocado, tomatoes, red onion, salt, pepper and herbs. Whisk the oil and vinegar, pour over the salad and mix everything together.

This Post Has 23 Comments
  1. As usual, I want it all. Been waking up my brain for some easy crostini/bruschetta toppings for this eve's dinner with theatre staff – and here you are. Did you hear me? Chickpea salads are my favorite way to say "I have dinner" when I don't want to cook. Those sugared almonds will stay on my list – until I find a proper hiding place for them!

  2. Yum, That jam sounds fantastic with the ricotta, and chickpeas are always a staple in my pantry so I'll be happy to whip this salad up. I have a huge problem with almonds, I could eat a whole bag, I start out with 10, then 10 more then I tell my husband to hide them from me! So I would be just like you with the "crack" almonds.

  3. Hi Linda – just when I thought I had made every kind of chick pea recipe…here's another, and looks so good. Haven't paired chick peas with avocado before, and I like this idea.
    LL

  4. I often make this salad in summer, but without avocados because my husband doesn't like them. I do, so I think I'll add some to my portion from now on 🙂

    The sugar almonds look so good and so does the pear and nut jam!

  5. Ok, as I you knew me….first, whatever has chickpeas I adore…and then you are right, those almonds( that belong to my childhood in Argentina) are sold by train vendors in Buenos Aires, in little bags…you open the bag…they hardly last to the next station…

  6. Linda, you just helped me decide what to bring to one of the cookouts we'll be heading to this weekend–chickpea salad. I just love it! And I'm with you as far as almonds go, so so addictive 😉 Have a great 4th of July.

  7. That kind of salad is a real favorite in our home during the warm weather months, especially when we don't really feel like cooking… Yummy!

  8. Just put your salad together for dinner. I added a little diced cucumber, because I have to do something with the cukes from the garden. 🙂 I also used fresh basil along with the parsley and thyme. And I didn't have white balsamic vinegar, so I used pomegranate vinegar instead. Looks great!

    I'm pairing it with lemon garlic marinated chicken breasts on the grill and fresh grean beans from the garden.

  9. A friend of mine made this salad for our dinner group and it was delicious. There wasn't a drop left! I was wondering how it would be if it was doubled. Would the avocado turn in the fridge or does the vinegar help with that? Can you email me your response? Want to make it tomorrow. myitaliangrandmother@hotmail.com
    Thanks!

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