Vibrant Mexican Chickpea Salad
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup cabbage, shredded
- 1 handful of cilantro, chopped
- 2 tomatoes, diced
- 2 nopales, diced
- 1 jalapeno, diced
- Lime juice, freshly squeezed (to taste)
- 1 avocado, diced
- Chili oil of choice
- Salt to taste
Preparation
Turn a griddle on medium-high heat and grill nopales for about 7 minutes on each side. Season with a generous amount of salt.
While nopales are cooking, begin dicing your vegetables. Open a can of chickpeas, drain, and rinse.
Once the nopales are done cooking, take them off the griddle and onto a cutting board. Let them cool off and once they are cooled off, dice them up.
Add everything besides the chickpeas, avocado, and chili oil to a large mixing bowl and combine. Once all the ingredients are covered in lime juice and well incorporated, add chili oil to taste the chickpeas in a separate bowl and coat evenly. Once you are ready to eat it, add the avocado, mix everything together, and enjoy!
