Chickpea Avocado Salad Recipe

Ingredients

3 cups chickpeas

1 avocado

3 medium zucchini

1 medium onion

olive oil

salt and pepper to taste

Preparation

1. Cook chickpeas until soft (1 hour 15 minutes boil then simmer) or used canned chickpeas but don’t add as much salt later.
2. Heat olive oil, salt, and pepper in skillet on medium to medium high heat then add chopped zucchini, then chopped onion. Let them soften and golden.
3. Chop avocado and add to chick peas and mix well. Avocado wont hold shape.
4. Add zucchini and onion mix to chickpea avocado mix and fold on. Salt and pepper to taste. Serve that day; it wont keep very well because of the avocado.