Here is another quick easy and yummy salad recipe from my kitchen
For the salad
chickpeas (soaked over night and boiled)-1 Bowl
For the dressing
Boil The chickpeas if you are not using the canned ones For like 15mins, If you are using a pressure cooker 4 whistles.
just like my thumb rule for making salad for two If you are taking a bowl of chickpeas then make sure all the other ingredients mentioned should collectively be one bowl.
Cut capsicum, bells, cucumber,onion, tomato, into small cubes and mix with the chickpeas. Keep it aside.
In a blender take one half of avocado , one table-spoon olive oil ,salt as per taste ,some cumin powder ,pepper , squeeze half of a lemon and blend it.
mix the dressing well with salad.
You can keep this salad in fridge for good 3-4 days.The best way to keep the salad is by keeping the dressing and salad separately and mixing just before eating, if you wish to store it for more than 3 days. else a well mixed salad tastes great after 24 hrs in fridge.
p.s- you can add canned jalapeños and olives as well.I couldn’t as it was not available in my kitchen while I was making this salad.