Summary

Preparation Time: 20min
Total Time: 30 min
Servings: 4 portions
Meal type: Salad
Cost: $5.25

Ingredients

Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp finely chopped ginger
  
• 1/2 tsp ground cardamom; we used whole cardamom and removed the seeds from the pods to crush
  
• 1/4 tsp ground cumin
• 1/8 tsp Spanish paprika
• 1/8 tsp salt

Salad

• 4 avocados, cubed (save the avocado shells if you plan to serve in it); $4
  
• 14 oz can chickpeas, drained and rinsed; $1
  
• 1/4 cup green onion , finely chopped; $0.25
  

Instructions

1. To make the dressing, combine the olive oil, lemon juice, ginger, cardamom, cumin, paprika, and salt in a small bowl and mix well.
We actually ended up doubling the amount of cumin, paprika, and cardamom because we found it was quite light and wanted to have a bit more of a kick. We suggest following the original recipe and tweaking it to suit your own taste buds!

2. Combine the avocados, chickpeas, and green onion in a large bowl and toss gently. Just before serving, pour the dressing over the salad and toss to thoroughly coat the ingredients.



3. Serve in an avocado shell.

Results

The YouCook team loved this dish! The recipe was straightforward, simple and we put it together in under half an hour from start to finish. It was fresh and had great texture from both the avocado and chick peas, while the spices were a welcome addition.

We found that adding some chili flakes and salt really enhanced the flavours. We will definitely try this with tomato and onion next time since this salad really reminded us of guacamole. We were inspired by the pictures in Bal’s cookbook to serve this salad inside the avocado shell as well. Not only did it look nice, it was a perfect serving size and meant less dishes to be washed.