California Avocado Balela

Serves: 6


For the Salad:

2 cans chickpeas, (15-oz each.), rinsed and drained
1 can black beans, (15.2-oz.), rinsed and drained
8 oz. grape tomatoes, cut into quarters
1/4 red onion, small, finely chopped
1/4 cup parsley, finely chopped
1/3 cup mint, finely chopped
1 ripe, Fresh California Avocado, thinly sliced

For the Dressing:

1 ripe, Fresh California Avocado
2/3 cup water
1/4 cup freshly squeezed lemon juice
2 Tbsp. apple cider vinegar
1 tsp. fine grain sea salt
1 tsp. garlic powder
1/4 tsp. freshly ground black pepper

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit