Avocado, Chickpea, & Roasted Capsicum Salad

Avocado, Chickpea, & Roasted Capsicum Salad

Hello Everyone! I hope everyone has had a relaxing CNY long weekend unlike me – well, it was relaxing as I stayed home all day on Sunday doing nothing, but it was also because I was sick over the long weekend *sad face*. I think I got sick from fatigue which resulted in a painful dry cough, a very high temperature, and muscle aches especially in my back, shoulders, and thigh regions. I’m feeling a little bit better with thanks to the long weekend as I get to rest up for 3 days after a straight 13 days of working from an average of 8am-11pm. Yes you read that right, I’m officially employed! I actually started working in late October in Brunei’s leading Advertising Agency known as D’Sunlit Sdn. Bhd. as a Graphic Designer for the Marketing Team. I was under a 3-month probation contract, and last Friday I was able to sign a permanent contract! Oh and the 13 days of straight working, that was because I was involved in an event known as the 17th Consumer Fair. I worked from Monday-Sunday two weeks ago, and last week I worked Monday-Saturday (yes no rest in between for working on that Sunday). So I guess that’s where my fatigue came from. I was actually already starting to feel under the weather last Thursday, but it only came into full effect on Saturday morning. I guess it didn’t quite help as well that I was surrounded by sick colleagues, and a sick mom and sister at home too. My sister got sick first, then me, and lastly my mom. I today in the office, I learnt that I may have made a few other colleagues sick too. How am I ever going to recover?!

Anyway, let’s move on to the recipe shall we? It’s week two of healthy eating, and I’ve got a yummy salad for you that you can pair up with any kind of meat be it beef, chicken, or lamb – whatever tickles your fancy that is! If you’re like me, and you can’t go without meat in your diet, then whip up your favourite roast chicken to go with your salad – we roasted some whole chicken legs with my Mom’s secret and special BBQ marinade. Otherwise, you can keep the dish vegetarian or vegan friendly. We all know that avocados are loaded with heart-healthy monounsaturated fatty acids known as oleic acid. Oleic acid has been linked to reduced inflammation and has been shown to have beneficial effects on genes linked to cancer. Not only does it contain this fatty acid, it also contains minerals and vitamins such as: fibre, folate, potassium, and vitamins B5,B6, C, E, and K.

Chickpeas, also called garbanzo beans, belong to the legume family, which includes a variety of beans, peanuts, soybeans and lentils. Opting for legumes over foods high in saturated fat might lower your risk of heart disease. Chickpeas also offer specific health benefits, and consuming them regularly boosts your intake of a few key nutrients such as: protein, fibre, manganese, and folate. The mineral manganese helps support bone development and wound healing and also helps carry out chemical reactions important to your metabolism. Folate, or vitamin B-9, aids in new cell growth and brain cell communication and protects against genetic mutations that contribute to cancer development.

Avocado, Chickpea, & Roasted Capsicum Salad Ingredients



  • 2 avocados, peeled, pitted, and thinly sliced
  • 2 brown onions, peeled and quartered
  • 1 can (400g) chickpeas in water, drained
  • 1 packet (250g) mixed salad greens
  • 1 packet (150g) semi-dried tomatoes, halved, oil reserved
  • 1 yellow capsicum
  • Balsamic vinegar
  • Ground salt and black pepper, to taste
  • Olive Oil


  1. Rub the yellow capsicum with a little bit of oil and place directly on open flame of gas stove. Rotate occasionally so that the capsicum blisters and chars on all sides. Once done, set aside to cool down. Peel the skin off and cut into strips once it has cooled down enough to handle. Add to a large mixing bowl.
  2. Blanch the chickpeas in boiling water for about 5 minutes. Drain and add to the large mixing bowl together with the roast capsicum strips.
  3. Heat olive oil in a small frying pan over medium-high. Add the onions and cook until soft and caramelised. Once done, transfer to the large mixing bowl.
  4. Add the semi-dried tomatoes together with its herbed oil, mixed salad greens, and balsamic vinegar. Season with a touch of ground salt and black pepper and give it a good toss until well coated. Transfer to a serving dish and top with the sliced avocados.
  5. Serve and enjoy!

Avocado, Chickpea, & Roasted Capsicum Salad

Avocado, Chickpea, & Roasted Capsicum Salad with Roast BBQ Chicken


– Ally xx



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