Wednesday, April 28, 2010

Chickpeas and beans and avocado, oh my!

I could not deal with another grilled cheese or tuna sandwich for lunch on Tuesday, so I made this. It was easy and very yummy!

Black Bean, Chickpea and Avocado Salad
By The Canadian Living Test Kitchen

This recipe makes 6 servings

• 1 can (19 oz/540 mL) black beans, drained and rinsed
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 2 green onions, sliced
• 2 tomatoes, chopped
• 1 sweet yellow pepper or red pepper, chopped
• 1 avocado, peeled, pitted and cubed
• 1/4 cup (50 mL) chopped fresh coriander
• 1 tsp (5 mL) grated lime rind
• 1/4 cup (50 mL) lime juice
• 1/4 cup (50 mL) vegetable oil
• 1 jalapeno pepper, seeded and minced
• 1 clove garlic, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

In large bowl, toss together black beans, chickpeas, onions, tomatoes, yellow pepper, avocado and coriander. In small bowl, whisk together lime rind and juice, oil, jalapeno pepper, garlic, salt and pepper. Pour over bean mixture; toss to coat

Canadian Living Magazine: April 2002

Love those chickpeas!


  1. Looks delicious! Love bean salads.

  2. Anonymous11:58 pm

    lord almighty that looks GOOD!! what beautiful colors. and is that a hand made bowl?

  3. I got the pottery bowl back in my Nova Scotia days!

  4. Anonymous10:42 am

    KWEL!! what a lovely thing :)

  5. we eat chick peas a lot here in sl, but it's usually stir fried in a bit of oil and a lot of chillie =) it looks a lot like the last picture in this post -->

  6. MMmm, PP, that looks SO good. I love Sri Lankan food!!


Thank you for all your comments, which I love to read!