(Vegan) Avocado & Chickpea Salad

From Rachel Ternes (’15)


1 medium ripe avocado (i.e. not too mushy)
¼ cup of white onions
1 can of chickpeas, drained


Juice from one lime
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 tablespoons of sugar
? cup fresh of cilantro


1. Begin by slicing avocado in half, carefully scooping out the inside, and dice the avocado into ½” cubes. Place in a bowl with beans and onion.

2. Stir all the remaining ingredients in a medium sized bowl. You can blend them with a blender if you want. Toss with the avocado/bean mixture. Chill until ready to serve. Serves about 4.