Chickpea and avocado salad is tasty, easy, and ready in no time, perfect to take to work for lunch. To make the chickpea salad more appetizing, I added mozzarella, cherry tomatoes, and Tropea onion, these ingredients add even more flavor and taste. For making a salad with mozzarella, you can also use buffalo mozzarella if you prefer it over cow’s milk mozzarella, and you can use either dry chickpeas soaked overnight and then boiled or canned chickpeas. If you love salads, I recommend checking out my other salad recipes, you’ll surely find another recipe to try. Now let’s see how to make chickpea and avocado salad, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 2
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Chickpea and Avocado Salad

1 mozzarella
Half avocado
1 Tropea red onion
3.5 oz cooked, boiled chickpeas

Tools

Mandoline

How to prepare Chickpea and Avocado Salad

Start preparing the Chickpea and Avocado Salad, cut the mozzarella into pieces,
remove the skin from the avocado and cut it in half,
slice it and then cut it into pieces.
Place in a bowl, the mozzarella pieces, the avocado
and finely slice with a mandoline, the Tropea onion, and add it to the bowl
and add the boiled chickpeas.
Finally, cut the cherry tomatoes into small pieces,
add them to the bowl, salt,
pepper
and season with extra virgin olive oil,
mix well and serve immediately, or let it rest in the refrigerator until serving.