Cactus, Avocado, Tomato, Onion, Cilantro, and Chickpea Salad
I made this salad after finding fresh cactus (nopales) from a wonderful vendor at my local farmers’ market. Cooked cactus, which has a similar flavor to asparagus, combines well with the sweet tomatoes, avocado, and red spring onion in this salad.Serves 4-6
Ingredients
- 1 cactus (nopales) pad, spines removed, sliced, and cut into large pieces
- 1 avocado , pit removed, and cut into large pieces
- 1 cup cherry tomatoes , halved
- 1 small spring red onion , sliced thin
- Zest and juice of 1 lemon
- 1/4 cup fresh cilantro leaves , chopped, plus additional for garnish
- 1 13.4 ounce box , or small can, of chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup, plus 1 tablespoon, extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Put the lemon juice and 1/4 cup olive oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside.
- Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add the cactus, season with salt and pepper, and cook, turning, for 5 minutes. Add the chickpeas and cook for an additional 1 minute, stirring. Remove from heat.
- Put the avocado, tomatoes, half of the onions, lemon zest, and cilantro in a medium bowl. Add the cactus and chickpeas. Drizzle with the lemon juice and olive oil mixture and gently toss to combine. Arrange the remaining onion slices over the top, garnish with the cilantro, and season with a small amount of salt and black pepper. Serve immediately.