Chickpea and Avocado Salad with Roasted Red Peppers

This chickpea and avocado salad is a refreshing and flavorful dish that's perfect for a light lunch or dinner. The roasted red peppers add a smoky sweetness, while the red onion and cilantro provide a bright and herbaceous contrast. The salad is dressed with a simple lemon-olive oil vinaigrette, which helps to bring all the flavors together.

This salad was inspired by a trip I took to the Middle East. I was particularly taken with the vibrant flavors of the region, and I wanted to create a dish that would capture some of that magic. This salad is my attempt to do just that. It's a simple dish to make, but it's packed with flavor. I hope you enjoy it as much as I do!

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 avocado, peeled and diced
• 1 red bell pepper, roasted and diced
• 1/2 cup red onion, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Combine all ingredients in a large bowl.
2. Toss to coat.
3. Serve immediately or chill for later.

Why It Works

• The combination of chickpeas, avocado, and roasted red peppers creates a delicious balance of textures and flavors.
• The lemon-olive oil vinaigrette is a simple but effective dressing that helps to bring all the flavors together.
• The salad is easy to make and can be served immediately or chilled for later.