Watertown cooking teacher Ahmad Yasin makes this dish with dried chickpeas, which he soaks, then simmers until tender. This version is made with canned chickpeas.
|2||beets, trimmed and scrubbed|
|2||cans (15 ounces each) chickpeas, drained and rinsed|
|Salt and pepper, to taste|
|Juice of 1 lemon|
|3||tablespoons olive oil|
|3||sprigs fresh parsley, leaves chopped|
|1/2||teaspoon ground cumin|
2. Meanwhile, halve and pit the avocados. Scoop the flesh into a large bowl. Add the chickpeas.
3. When the beets are cool enough to handle, quarter them, then cut them into 1-inch pieces. Add them to the chickpea mixture.
4. On a board, crush the garlic with a generous pinch of salt. Transfer to a bowl. Whisk in the lemon juice and olive oil. Sprinkle the dressing over the salad. Add the parsley, cumin, and pepper. Taste for seasoning and add more salt and pepper, if you like. Adapted from Ahmad Yasin