Thai Cucumber avocado salad with roasted chickpeas made a perfect summer salad to share with my sisters! We should of made more for leftovers because it’s a perfect summer salad. Cucumbers + avocado + red onion + yellow pepper + cilantro + roasted chickpeas + peanuts with a rice wine vinegar.
2 medium field cucumbers, sliced in 1/4 and remove middle
1 red pepper, diced
1/2 cup diced red onion
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts, for garnish
1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 teaspoon olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon ground turmeric
Chop all ingredients top and place in a large serving bowl. Rinse and pat dry chickpeas and then place on a large baking sheet. Mix all seasoning with oil and then lightly cover chickpeas. Roast for 10-15 minutes until they shrink a little. Place roasted chickpeas on top of veggie bowl and top with avocado.