Mexican Chickpea Salad

A salad is a dish consisting of small pieces of food which may be mixed with sauce or salad dressing. Salads are usually served cold. Salads have variety of vegetables, cheese, cooked meat eggs , grains or leafy vegetables. Salads are served as an appetizer,  main course or even dessert.
Appetizer salad are very light as a first course of the meal. Main course salads are which contain of cooked chicken, eggs or any other meat. Dessert salads  are the sweeter version of salad which include fresh fruits, whipped cream or custards.

Today I am here with a Mexican Chickpea salad which is quick and east to make. I have named this Mexican Chickpea salad because this dish has Avocado, chickpeas and  Jalapeno which are typically used in Mexican Cuisine. This dish goes to the first day's post for BM 62, week 4 under the Theme "Salads". 

Ingredients:


Chickpeas 1 cup
Avocado 1
Grated Carrot 1/4 cup
Onion 1 small
Cherry tomatoes 15
Jalapeno 1
Chopped Cilantro 1/2 cup
Pumpkin seeds 2 spoons
Salt to taste
Lime juice 3 spoons
Minced garlic 1/4 spoon
Honey 1 spoon


Preparation:


I have used canned chickpeas here, 
If you have the dried once, soak them in water for at least 8 hours and then presser cook for 1 whistle.
Chop onions, cilantro and jalapeno to small pieces.
Now cut cherry tomatoes to half.
In a mixing bowl add chickpeas, grated carrots, chopped onions, jalapeno cilantro and  cherry tomatoes.
In a separate bowl add honey, minced garlic, lime juice and salt and mix well.
Now cut avocado into cubes and add to the veggies.

                                            

Immediately add the dressing and mix well so that the lime juice is coated well with Avocado and other veggies.
Finally add pumpkin seeds and give it a toss.
Serve immediately or chill in refrigerator for 1 hour and serve.

Check to see  what my fellow bloggers are cooking for BM 62.