Soak the minced onions in water to remove the sharp flavor. Drain well.
Mash half of the avocado. Chop the rest into bite-sizes. Sprinkle lemon juice to prevent discoloring.
Rinse the potatoes and cover with plastic wrap. Microwave for 4.5 minutes to soften. Peel while hot. Mash and mix in the sushi vinegar.
Add onion (Step 1) and mashed avocado (Step 2) into the potato (Step 3). Mix in extra virgin olive oil. Season with salt and pepper.
Combine with chick peas and the cut avocado (Step 2). Mix gently to finish.
The refreshing flavor is addictive. This is makes a great side dish.
Story Behind this Recipe
I love avocado and chick peas. I wanted to make a satisfying salad that I wouldn't get tired of. So, to make the most of the rich avocado flavor, I used sushi vinegar instead of mayonnaise. The green color is so pretty, and I'm really happy with the result. That's why I posted the recipe here - it's for my own reminder.
Adjust the microwave time for cooking the potato (mine was 4 minutes at 600W). Peel the potato while hot, and add sushi vinegar immediately after mashing to season well.