Friday, January 20, 2012

Garbanzo Avocado Pepper Salad

2 cups cooked garbanzo beans
1/2 small white onion, chopped
1 red capsicum/pepper, chopped
1 yellow capsicum/pepper, chopped
1 large avocado, chopped
1 small garlic cloves, crushed
1/2 lemon, juiced
handful fresh parsley, chopped
1 teaspoon good quality balsamic vinegar
extra virgin olive oil
sea salt and black pepper

Combine all the ingredients and stir well to combine.  Season to your liking with sea salt and fresh black pepper before serving.


Patti Getty said...

Wow this looks so refreshing, I will be making it for a get together tomorrow. Thank you for your wonderful recipes.

Mia said...

Thanks Patti!

LeeAnn said...

Just wanted to know do you use uncanned garbanzo beans and how do you cook them if you do. I am new to this type of cooking and eating(changing from a lot of processed foods to more fresh unprocessed foods). Trying to make the change for a healthier family and me

Mia said...

Le Ann - I always cook mine ahead of time and keep them in the freezer and bring them out as I need to.

This is a great link that explains the whole process from start to finish and the closest to how I cook mine. Good luck

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