ChickPea & Avocado Summer Salad
The sumac lends to the sweet tanginess of this vegetarian dish. Serves 4 sides or makes a satisfying lunch for 2.
- 1 Whole Avocado Mashed
- 1/2 Onion Diced
- Salt To taste
- 1 TBSP Garlic Powder
- 1 tsp Dry Mustard Powder
- Crushed Red Pepper To desired heat preference
- 1 Can ChickPeas Organic
- 1/2 Red Bell Pepper Finely Diced
- 1 handful Cilantro Chopped
- 1/2 Lemon (or Lime) Fresh
- Sumac To Taste
Place avocado in a bowl and mash with the back end of a fork. Open can of ChickPeas and strain- setting aside until step 3.
Add diced onions, Salt, Pepper, Garlic Powder, Dry Mustard and Crushed red pepper.
Add well-strained ChickPeas, diced bell pepper & cilantro. Squeeze Lemon and stir.
Top with sumac and stir though. Can be eaten immediately or refrigerated to be enjoyed at a later time.
NOTE: I usually enjoy this salad within a day of two of it being made. Avocados tend to ripen quickly when exposed to air.