FOR THE SALAD
Two 15-ounce cans chickpeas, drained and well rinsed
1 small red onion, diced
1 clove garlic, minced
1 avocado, diced and held in lemon juice, then drained
2 tablespoons fresh thyme
Two 1/2-inch thick slices prosciutto di Parma, diced
1/2 cup small Gaeta or Nicoise olives, pitted
FOR THE DRESSING
1/2 cup Filippo Berio extra virgin olive oil
Juice of 2 lemons
Fine sea salt to taste
Combine all the salad ingredients in a salad bowl.
Whisk the dressing ingredients together and pour over the salad; toss and serve.
This recipe is featured on show 2405 - Eat Legumes.
This recipe is featured on Season 24 - Episode 2405.
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