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.
Servings: 1 person
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!)
Instructions
- First, rinse and drain your chickpeas.
- 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.