Recipe: Chickpea and Avocado Salad

Chickpea and avocado salad – it’s simple, fast, and super tasty (just don’t add too many red onion chunks!). Plus, it’s got my favourite dressing – poppyseed. Okay, let’s get chopping so we can get eating.

Ingredients

• 1/4 cup of chickpeas
• 1/2 an avocado
• 1/4 of a red pepper
• 1/2 a cucumber
• some red onions (about 1 tablespoon)
• 3 tablespoons of crumbled feta
• your favourite dressing (poppyseed for me!)

First, rinse and drain your chickpeas. I like having chickpeas in the pantry since they pack a protein punch. You can eat them smashed on toast, in salads, or blend them up into a dip. Super versatile.

Once the chickpeas are ready, slice the avocado and dice up. Then cut the red pepper and cucumber into quarter inch bites and add to a bowl with the chickpeas and avocado.

Thinly chop some red onions (I was lazy here and didn’t cut my red onions small enough – don’t make that mistake!). If you’re not a fan of red onions, you can leave them out, or mince them and add them to the dressing. The bite or bitterness is combated by acid in the dressing, so marinating the onions for a bit helps.

Lastly, crumble some feta and add some dressing, then you’re all set.

Look how good this chickpea and avocado salad looks? It’s super tasty and makes for one healthy lunch.

Well, there you have it – one way to use up the can of chickpeas you opened for the roasted carrot salad.

Thanks so much for stopping by and I hope you’re enjoying some of these tasty salads. The days are getting warmer and longer, so I can’t wait to BBQ. This salad would make an excellent side to a whole BBQ chicken, or drumsticks.

Eat up and I’ll see you again soon!