Like a chunky guacamole studded with green garbanzos, this mixture is delicious served on greens, used as a dip, loaded in pita bread, or eaten with a spoon. Green garbanzos are young chickpeas, and taste like a cross between chickpeas and edamame. If you can’t find them, swap in edamame instead.
Green Garbanzo and Avocado Salad
1 cup (240mL) cooked green garbanzo beans, cooled
3/4 cup (180mL) sliced cherry tomatoes
1/2 cup (120mL) loosely packed cilantro
1/2 small red onion
Juice 1 lime
1 clove garlic, minced
1 tablespoon (15mL) extra-virgin olive oil
2 small avocado, cut into chunks
Fine sea or Himalayan salt
Freshly ground black pepper
Put the green garbanzo beans, cherry tomatoes, cilantro, red onion, lime juice, garlic, and olive oil in a medium bowl. Mix to combine. Slowly stir in the avocado, keeping the pieces chunky. Season with salt and pepper to taste. Serve cold or at room temperature.
Laurie Sadowski 