This salad is a breeze to make, and makes a deliciously satisfying meal when you’d love a hearty bean dish but it’s too hot to turn on that oven! Serve over greens, with a side of grilled potatoes or sides of bread.
Chickpea Note: I like the firmer texture of chickpeas in this salad. If you’d like to try another bean to replace chickpeas, try cannellini beans. Avocado Note: If not serving straight away, store in the fridge in a covered container. Note that the avocado in this salad will oxidize slightly after several hours, this salad is best eaten the same day. If you want to make ahead, add the avocado just before serving. Kick it Up a Notch: If you'd like some spicy kick, grate a clove of garlic into the vinaigrette, whisking through. Idea: Want to add a little crunch to this salad? Top with 2 tbsp toasted pine nuts or chopped pistachios or walnuts! Serving Suggestion: Serve over a bed of greens alongside grilled potatoes with Cashew Cheese!