After help from an adult to chop and prep the ingredients, kids can prepare most of this no-cook recipe themselves! Serve it with hummus and pita bread for a quick Middle-Eastern inspired meal. This recipe comes to us from our friends at The Six O’Clock Scramble, a meal planning service for busy families.
Cooking Tip of the Week: Add the salad dressing slowly and taste as you go. You might not need to use it all!
Food for Thought: Have you ever noticed that a delicious bright green avocado starts to turn brown a few minutes after you slice it? This is because when an avocado is exposed to air, a process called oxidation occurs, which turns the avocado brown. Brushing the avocado with something acidic can help stop this from happening. It’s a good thing avocados taste great with lemon juice!
Family Dinner Conversation Starter: What does the expression “in a pickle” mean? How do you think someone came up with that?
15 oz. canned chickpeas or 1 1/2 cups cooked chickpeas, drained and rinsed
2 tomatoes, diced (about 2 cups)
1 small cucumber, quartered lengthwise and diced (no need to peel if it has a thin skin)
1 kosher dill pickle, quartered lengthwise and diced
1 avocado, peeled and diced
1/2 cup flat-leaf parsley, chopped
1/4 cup scallions or chives, finely chopped
1/2 lemon, juice only, about 2 Tbsp.
2 Tbsp. extra virgin olive oil
1/2 tsp. ground cumin
1/4 tsp. salt, or to taste
1/8 tsp. black pepper
1/2 red onion (optional)
Kid: In a medium serving bowl, combine the chickpeas, tomatoes, cucumbers, pickles, avocado, parsley and scallions.
Together: In a small bowl or measuring cup, whisk together the lemon juice, oil, cumin, salt and pepper.
Kid: Drizzle it over the salad and toss gently.
Together: Serve immediately or refrigerate it for up to 24 hours.
(You can make it further in advance if you want. Wait until the last day to add the avocado).
For an extra flavor boost, add 1/2 cup finely diced red onion.