Chickpea and avocado salad

Ingredients for 3 servings:

• 2 cans of chickpeas, 65 g drained weight each
• 2 avocados
• 1 mango(s)
• 2 onions
• ½ cucumber(s)
• 2 limes
• 4 tbsp olive oil
• 1 bunch of coriander
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Simple and vegan

Place the chickpeas in a colander, rinse with water, and drain. Peel the cucumber if desired and cut into 1 cm pieces. Peel and dice the onions. Peel the mango, remove the flesh from the stone, and also dice it finely. Squeeze both limes and reserve the juice. Place the chickpeas, onions, cucumber, and mango in a large bowl. Halve the avocados, remove the stone with a spoon, and scoop out the flesh from the skin. Dice the flesh and add it to the bowl with the other ingredients. Pour the lime juice over the avocados and roughly mix everything. Finely chop the coriander leaves. Add 4 tablespoons (or to taste) of olive oil, salt, and pepper to the salad and mix thoroughly. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours. Season again with salt and pepper before serving. This salad can also be easily adapted for a non-vegan version using canned tuna. Approx. 660 kcal per serving.