Please consult the OU's guidelines for checking fruits and vegetables.

Chickpea Avocado and Tomato Salad
Chickpea Avocado and Tomato Salad Eileen Goltz | Pareve

  • 1 (16 oz.) can chickpeas
  • 1-2 ripe avocado, diced
  • 2 cups shredded cabbage
  • ½ cup pitted black olives
  • ⅔ cup diced tomato
  • 1-2 green onions, chopped
  • 1-2 Tablespoon fresh parsley, chopped
  • ½ cup cold olive oil
  • ½ teaspoon herb-seasoned salt

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