I can say in all
honesty that, with the exception of hummus, I am not a particular chickpea (a.k.a. garbanzo beans) fan. I always thought, in the absence of heavy seasoning,
that they bordered on the waxy and insipid, but, hey, that's just me. Then I
ran across this recipe on the Two
Peas and Their Pod blog. I stared at the list of ingredients, questioned the absence of
dressing other than the drizzle of lime juice, and figured that this just
couldn't possibly be any good. So I tried it. It certainly is easy, not to
mention quick to put together; in five minutes this salad was made and plated.
It is also attractive and fresh looking, AND it is delicious. Really! And no one was more shocked about this than I was. It
is rich in protein and fiber, making it filling and satisfying as well, so equally suitable as a main dish as it is a side. Give it a try,
and let me know what you think. Oh, one more thing, do not eliminate any of the
ingredients. Each one is essential to the overall success of this tasty salad.
Chickpea, Avocado and Feta Salad
rinsed and drained
2 avocados, pitted, and chopped
1/3 cup chopped cilantro
2 tablespoons green onion
1/3 cup feta cheese
Juice of 1 lime
Salt and black pepper, to taste
2 avocados, pitted, and chopped
1/3 cup chopped cilantro
2 tablespoons green onion
1/3 cup feta cheese
Juice of 1 lime
Salt and black pepper, to taste
In a medium bowl,
combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice.
Stir until well mixed. Season with salt and pepper. Serve.
Makes 4 side dish or 2 main dish servings.
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