Chopped Chickpea and Avocado Salad with Double Pepperoncini

2 15-ounce cans chickpeas, drained, rinsed, and roughly chopped

4 large stalks celery, split lengthwise then cut into small dice

½ cup sliced pepperoncini (you can add more later if this isn’t enough for you)

Pepperoncini Dressing (method below)

½ heaping cup chopped parsley

1 heaping tablespoon chopped dill

1 to 2 ripe but firm avocados, peeled, pitted, and cut into bite-size pieces

Big squeeze of lemon

Pinch or 2 kosher salt

In a large bowl, combine the chickpeas, celery, pepperoncini, and enough dressing to coat nicely; toss gently.
Let this marinate for about 30 minutes.
When ready to serve fold in most of the parsley and the dill.
Taste for more dressing.
Meanwhile, place the avocado in a small bowl along with the lemon and a pinch of salt; toss very gently to coat.
Gently fold as much avocado into the salad as you’d like.
Serve immediately, topped with the remaining herbs and a drizzle of the dressing or olive oil.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m