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Cucumber Avocado Salad with Crispy Chickpeas Recipe

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This recipe for Cucumber Avocado Salad with Crispy Chickpeas is from Marion the Vegetarian Volume 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. paprika
½ tsp. thyme
½ tsp. oregano
½ tsp. salt
½ tsp. garlic powder
½ tsp. red pepper flakes
3 Tbsp. olive oil
1 can (15 oz.) chick peas
1 cucumber
1 yellow or orange bell pepper
¼ cup cilantro
1 avocado
½ lime (1 Tbsp. lime juice)
Salt and pepper

Directions:
Directions:
1. Preheat oven to 400º.

2. Add paprika, thyme, oregano, salt, garlic powder, and red pepper flakes to a bowl and mix, then 2 add Tbsp. olive oil and whisk until combined. Add chickpeas and stir to coat well.

3. Spread coated chickpeas on a baking sheet and bake until browned and crispy (20 minutes).

4. Wash and chop cucumber (without peeling), bell pepper, and cilantro. Peel and dice avocado, and add all to a large mixing bowl.

5. Juice lime. Once chickpeas have cooled, add to the salad. Drizzle with 1 Tbsp. olive oil, lime juice, salt, and pepper, and toss to coat. Serve immediately.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The spiced chickpeas make this salad a little more exciting. A great lunch for 2 or could serve 4 as a side dish.

 

 

 

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