I have already spoken about the way we eat avocado in Brazil here. In my new phase, I have become a great eater of avocado in salads. This time I went for a simple but fairly delicious specimen where creamy avocado contrasts with crunchy chickpeas. Both embrace the delicious taste of mint – cooling and warming at the same time, and you are in for a delicious dish of greenery. It is such a green salad, perfect for spring. It lifts your spirit just looking at it. Back home we say that green means hope, good vibes and this dish surely embodies it. Hope of lovelier spring days ahead, hope that there will be more gorgeous salads like this one, hope that you will all feel tempted and give it a go as well.
This was just the dish I chose for Weekend Herb Blogging, this time hosted by Rinku of Cooking in Westchester. I missed WHB last week, with me going away for the weekend and all, plus working late every single day, I did not get the time to prepare my post.So t his week I just cannot miss it as it is an event I have very much grown to like.
Avocado and chickpea salad
400g cooked chickpeas ( if using uncooked you will need about 250g before you cook them)
1 avocado, peeled and quartered
½ cup mint leaves
Lettuce leaves
¼ cup lime juice
1 tablespoon olive oil
½ teaspoon sugar
Sea salt and cracked black pepper
If you are a pacient person, roughly chop the chickpeas. I am not patient to this extent so I had my chickpeas as they were supposed to be eaten: whole. Combine the chickpeas with the avocado slices and mint – I love mint! Arrange the lettuce leaves on a serving plate/salad dish and place the chickpea,mint & avocado combo on top. In a separate small bowl mix the lime juice, olive oil, sal and black pepper. Give it a good mix and pour over this beautiful salad.
I have already spoken about the way we eat avocado in 
