Guacamole Chickpea Salad with Cilantro-Avocado Dressing

I'm not saying that this isn't already a thing that I did, because...um...it is. But at least this way I could feel totally cool with calling it a complete meal. Guacamole for lunch? Yes, please! 

This quick and easy chickpea salad packs in all the best things about guacamole: the creamy avocado, tart lime juice, spice from the red onion and jalapeño, and the bright grassiness of the cilantro.

I'm a cilantro lover, for sure. I will routinely add it to my salads and sandwiches, and will even stand in my kitchen plucking stems out of the fridge and munching on it they way normal people eat carrot sticks. This recipe packs lots of cilantro flavor with a full bunch pureed into the creamy avocado dressing.

Ingredients

1. For the cilantro avocado dressing:
2. 1 large bunch cilantro, tough stems removed (about 2 loosely packed cups)
3. 2 ripe Hass avocados, peeled and quartered
4. 2 large garlic cloves
5. 1 teaspoon cracked red pepper flakes
6. 1/2 jalapeño, stem and seeds removed (optional)
7. 1/3 cup extra-virgin olive oil
8. Juice of 2 whole limes
9. 1 teaspoon kosher salt
10. 1/2 teaspoon ground black pepper

For the salad:

1. 3 cans low-sodium chickpeas, drained and rinsed
2. 1 cup cherry or grape tomatoes, halved
3. 1 medium red onion, diced
4. 1/4 cup finely minced cilantro

Directions

1. Make the cilantro-avocado dressing: Combine cilantro, avocados, garlic, red pepper, jalapeño, olive oil, lime juice, salt, and black pepper in a food processor or blender and puree until very smooth.

Full Recipes >> alwaysorderdessert

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