Mexican chickpea salad
Mexican cuisine has a great ability to win people over, and this is partly thanks to the vibrant ingredients it uses and the clever way it combines them. It always leaves you wanting more (even when it is physically impossible to keep eating) and its flavors stay etched in your memory.
This Mexican chickpea salad, besides being super quick and easy, is a good example of the combination we have just mentioned, as it brings together the intensity of onion and jalapeño with the freshness of lime and cilantro, not forgetting the mild, addictive touch of avocado.
What's more, thanks to its ingredients, chickpeas above all, this salad is rich in slow-release complex carbohydrates, protein, lecithin, omega-3 and omega-9 fatty acids, flavonoids, soluble fiber, vitamins A, C, E, B3, B6 and B9 or folic acid, minerals such as magnesium, potassium, calcium, iron, copper, phosphorus, sulfur and chromium and antioxidants such as lycopene and glutathione.
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Notes
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- Step 1Peel the tomato, cut it into cubes and do the same with the avocado. Cut the onion into smaller cubes and wash and chop the jalapeño and cilantro.
- Step 2In a bowl, add all the ingredients, including the drained chickpeas, season with the lime juice, salt and pepper and stir to mix well.