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Chickpea Avocado and tomato Salad (pareve)

Eileen Goltz | Not Listed


1 16 oz can chickpeas
1-2 ripe avocado, diced
2 cups shredded cabbage
1/2 cup pitted black olives
2/3 cup diced tomato 1-2 green onions, chopped
1-2 tablespoon fresh parsley, chopped
1/2 cup cold olive oil
1/2 teaspoon herb-seasoned salt


Place the cabbage, chickpeas, olives, tomatoes and avocado into a large salad bowl and toss gently to combine. In a bowl or blender combine the parsley, onion, olive oil and salt. Process until smooth and then pour the dressing over the salad. Toss gently to combine and serve.