About the Recipe
As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing risk of chronic diseases.
Additionally, this legume is high in protein and makes an excellent replacement for animal protein in many vegetarian dishes.
Avocados are rich in many nutrients, including fiber, healthy fats, vitamin C, vitamin E, vitamin B6, potassium, magnesium, and folate. Enjoying them regularly could help improve overall diet quality. Few evidence suggests that consuming avocados may benefit the health of the gut by improving bacterial diversity and reducing fecal bile acid concentration.
1 clove garlic, minced
1 lemon, zested and juiced
½ cup chopped basil leaves
3 tablespoons extra-virgin olive oil
1 teaspoon salt
50-60g chickpeas, drained and rinsed
1 small cucumber, peeled, deseeded and diced
1 small red bell pepper, diced
1/3 cup chopped red onion
1 cup chopped parsley
Puree avocado, garlic, lemon zest and juice, basil, olive oil and salt in a food processor.
Combine boiled chickpeas, cucumber, red pepper, red onion and parsley in a large bowl.
Pour the dressing over the salad and toss to combine.
Serve immediately or slightly cooled.