Coriander-Dusted Avocado, Chickpea and Scallion Salad Recipe

Coriander-Dusted Avocado, Chickpea and Scallion Salad Recipe
Staff Writer
Avocado, Tomato and Chickpea Salad
Courtesy of Yasmin Fahr

Avocado, Tomato and Chickpea Salad

Created as part of our under-500 calorie menu, this salad is extremely easy to throw together and can be used with a variety of beans, herbs and vegetables.

A quick note: the longer you allow the ingredients to marinate and blend together, the better it will taste. You can prepare the salad and then go about your chores or cook the rest of your meal. Serve it with grilled meats or vegetables, on tacos or alongside the Foil-Baked Flounder with Lemon, Herbs, Steamed Snap Beans and Quinoa.

Ingredients

  • ¼ cup cherry tomatoes, sliced lengthwise
  • ¼ cup ripe Hass avocado
  • ¼ cup chickpeas, rinsed and drained
  • 1 tablespoon cilantro, finely chopped (or substitute mint/basil)
  • ¼ cup corn, canned whole kernels, rinsed and drained
  • 1 tablespoon chopped scallions, white and green part only
  • ¼ teaspoon ground coriander seeds
  • Salt 
  • Freshly ground black pepper

Directions

Combine all ingredients in a bowl and mix well. Season with salt and pepper to taste.

Coriander Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Coriander Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.