Chickpea avocado salad
This is an extremely filling salad that pairs perfectly with a protein! If you can't find ripe avocados, you can always make it a chickpea salad and add more fresh herbs or lettuce.
Servings: people USA imperial/metric conversion:
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  1. If you are using canned chickpeas, skip this step. Soak chickpeas overnight in water and then drain. Add chickpeas to a pot filled with water and boil for an hour and a half or until cooked and soft.
  2. Preheat oven to 425°F. Prepare a large baking dish with parchment paper. Place chickpeas in a baking dish and add the olive oil, fresh garlic, zaatar, sumac and salt. Cover and place in oven for 15 minutes.
  3. Remove and add the rest of the ingredients to a bowl and serve room temperature. Add a bit more olive oil and salt to taste if needed.