2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
2cups(500 mL) cooked chicken, diced
2cups(500 mL) baby cucumbers, sliced
2cups(500 mL) strawberries, chopped
1/4cup(60 mL) red onion, diced
1/4cup(60 mL) fresh parsley, chopped
1/4cup(60 mL) fresh mint, chopped
2avocados, diced
Directions
Slice baguette in half vertically and then crosswise into 1/2 inch pieces.
Heat a skillet over medium heat. Add 1 Tbsp (60 mL) of oil and baguette pieces. Toss to coat and season with salt and pepper to taste. Cook, turning often, for about 5 minutes or until toasted. Remove croutons from heat and set aside.
Whisk together remaining olive oil, garlic, lemon juice, and zest in a serving bowl. Add croutons and chickpeas. Season with salt and pepper to taste, and toss well to coat.
Add chicken, cucumber, strawberries, red onion, herbs, and avocado to the bowl. Toss to combine the salad. Enjoy!
Notes
A 19 oz (540 mL) can, drained and rinsed yields 2 cups (500 mL) cooked chickpeas.
2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
2cups(500 mL) cooked chicken, diced
2cups(500 mL) baby cucumbers, sliced
2cups(500 mL) strawberries, chopped
1/4cup(60 mL) red onion, diced
1/4cup(60 mL) fresh parsley, chopped
1/4cup(60 mL) fresh mint, chopped
2avocados, diced
1
Slice baguette in half vertically and then crosswise into 1/2 inch pieces.
2
Heat a skillet over medium heat. Add 1 Tbsp (60 mL) of oil and baguette pieces. Toss to coat and season with salt and pepper to taste. Cook, turning often, for about 5 minutes or until toasted. Remove croutons from heat and set aside.
3
Whisk together remaining olive oil, garlic, lemon juice, and zest in a serving bowl. Add croutons and chickpeas. Season with salt and pepper to taste, and toss well to coat.
4
Add chicken, cucumber, strawberries, red onion, herbs, and avocado to the bowl. Toss to combine the salad. Enjoy!
