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Parsley Salad with Chickpeas and Avocado

Fat BertaFat Berta
Jedi
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Parsley Salad with Chickpeas and Avocado
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Preparation
25 min.
Тotal
25 min.
Servings
3
"An exceptionally fresh recipe idea from Ivanna, which can even replace your favorite tabbouleh at the kitchen table."

Ingredients

  • chickpeas - 4/5 cup (200 g)
  • parsley - 1 large bunch
  • avocado - 1 soft
  • chili peppers - 1 green, optional
  • salt
  • black pepper
  • lemon juice - 1 tbsp
  • olive oil - eyeball it
  • vinegar - 1 tbsp, optional
measures

How to make

Boil the chickpeas, you can use canned but only after you wash and drain them well.

Pour them into a bowl and add the finely chopped parsley and green pepper. If you like onions, you can add 1 small finely chopped head.

Add the chopped into pieces avocado and stir lightly. Sprinkle the salad with salt and black pepper. Pour on freshly squeezed lemon juice, a little vinegar if desired and olive oil. Stir well and serve after 10-15 min.

Rating

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