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Chickpea Salad

· 1 can chickpeas

· 1 sweet onion

· 1 tomato (diced into small pieces)

· 1 avocado (diced into small pieces)

· 1 tbs minced garlic

· 2 tbs lemon juice

· 1 tbs olive oil

· ½ tbs coriander

· ½ tbs cumin

· ½ tbs turmeric

· 1 tsp garlic salt

Bring water to a boil in a large pot. Open can of chickpeas and drain liquid, then place chickpeas in boiling water for 10 minutes.

Meanwhile, heat one tablespoon of olive oil over medium heat in a medium-sized skillet. Add onion and minced garlic and sauté for about 10-15 minutes, until onions change from a white to caramelized color. Add ½ tsp of garlic salt to onions (or to taste). Reduce heat to low.


Once chickpeas are soft, add cooked onions, diced avocado and tomatoes, lemon juice, olive oil, coriander, cumin, turmeric and garlic salt. Stir well together and serve immediately.

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