Description
This ensalada de garbanzos is a Mexican take on chickpea salad. It is packed with authentic Mexican flavor, protein, and nutrients, and it is super easy to make! Aside from chickpeas, it has nopales, avocado, tomato, cilantro, Mexican chili oil, and lime juice for a yummy vibrant flavor.
Ingredients
Units
Scale
- 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
Instructions
- 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!
- Prep Time: 15
- Category: Sides
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
