Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 2 ripe avocados, pitted and diced
  • 1/2 cup red onion, finely diced (approximately 75g)
  • 1/2 cup fresh cilantro, chopped (or parsley)
  • 1/4 cup crumbled feta cheese (optional, approximately 30g)
  • 1/4 cup extra virgin olive oil (60ml)
  • Juice of 1 lemon (approximately 2 tablespoons, 30ml)
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel.
  2. Dice the avocado and red onion. Chop the cilantro.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, salt, pepper, and red pepper flakes (if using).
  4. In a large mixing bowl, combine the chickpeas, avocado, red onion, cilantro, and feta cheese (if using).
  5. Pour the dressing over the salad.
  6. Carefully toss the salad until all ingredients are evenly coated with the dressing. Be gentle to avoid mashing the avocado.
  7. Taste the salad and add more salt, pepper, or lemon juice as needed.
  8. Serve the Chickpea Avocado Salad immediately.