Chickpea and Avocado Vegetarian Salad (Garbanzo Beans)

Total Time
Prep 10 mins
Cook 0 mins

A fresh, light and tangy vegetarian summer salad. I use cans of pre-cooked chickpeas. The ratio of avocado, red peppers and onion can be changed according to personal preference.


  1. Finely dice the red onion and pepper.
  2. Cut the avocado in half lengthways, remove the seed and skin, slice the flesh in long strips.
  3. In a bowl combine the Chickpeas, onion, red pepper and avocado. Lightly drizzle with oil and the juice of one lemon.
  4. Season accordingly and serve chilled.