Spruce up your lunch by adding this avocado chickpea salad to your menu! Made with creamy feta and zesty lemon juice, it can be made in less than 15 minutes. With minimal ingredients, it's simple, healthy and delicious! {Gluten-free & vegetarian}
1540mL/19oz can no salt-added chickpeasdrained and rinsed
2ripe avocadosdiced
2tbspchopped green onion
1/3cupparsley or cilantrofinely chopped
1/2cupcrumbled feta cheese
Juice of one lemon(about 4 tbsp lemon juice)
Salt and pepper to taste
Instructions
Add all ingredients to a large bowl and mix until combined.
Serve immediately or store in the fridge for up to three days.*
Notes
*If you plan to make this salad in advance (i.e. keeping it in the fridge for longer than a day), I recommend adding the avocado in right before serving to keep it fresh and help prevent browning.
For best results, use an avocado that's ripe but still slightly firm to prevent it from being too brown and mushy when mixed into the salad. You know the avocado is ripe if it yields to firm gentle pressure. It should feel lightly soft but not “mushy” to the touch.