My friend, Al Singer, has entered a recipe contest which requires him to post it to a blog. Since he does not have his own blog he is posting it to mine.
Avocado and Chickpea Salad with Pomegranate-Lime Dressing
1 large ripe, but firm Mexican avocado (peeled, pitted and cut into bite-sized chunks)
2 cups canned chickpeas, rinsed and drained
1/4 cup red onion, finely diced
1/4 cup green bell pepper (seeded, ribbed and finely diced
1/4 cup fresh cilantro, finely chopped
2 Tablespoons fresh lime juice
2 Tablespoons pomegranate juice
1 small garlic clove, finely diced
1 teaspoon granulated sugar
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 teaspoons extra virgin olive oil
In a large bowl combine the avocado, the chickpeas, the onion, the bell pepper and the cilantro. Toss to combine and set aside.
In a small bowl combine the lime juice, the pomegranate juice, the garlic, the sugar, the salt and the pepper. Stir to blend. Whisk in the olive oil until well blended.
Pour the dressing over the avocado salad and gently toss to coat.
Serve chilled or at room temperature.
Serves 4 - 6