Avocado is a relatively new fruit in Italian cuisine but is now fully adopted because it combines with our traditional flavors.

A beautiful combination is for a fresh but very filling salad

200gr. = 1 cup Chickpeas

yogurt /vegan yogurt

1 avocado

2 organic tomatoes

organic corn salad/lamb’s lettuce

1 lemon


Salt and pepper

1 onion


Prepare the chickpeas: leave the chickpeas to soak for 6 hours  in water with a pinch of salt.Then drain them and peel them ,rub the chickpeas in your hands, in handfuls .Some chickpeas may break in half during this process but they’re still fine to use.

Pour 1 spoon EVOO in a saucepan with half an onion. After 2 minutes add the chickpeas.

After 2 minutes, cover them with water, a pinch of salt and cook them till they are soft.

If you prefer you can use pre-cooked chickpeas but it’s not the same from a flavour and health point of view.

Peel the avocado and cut it into small cubes

Squeeze the lemon.

Mix the avocado with the yogurt, a little salt and pepper.

Add the lemon juice

Let the chickpeas cool

Cut the tomatoes into cubes.

In a bowl make a layer of corn salad/lamb’s lettuce.

Add the chickpeas.

Cover with avocado yogurt

Add the tomatoes

Finish with a little chopped parsley.

Mix and taste !