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Avocado and Chickpea Salad

Avocado and Chickpea Salad

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INGREDIENTS
1 large shallot or small brown onion, finely chopped
1 clove of garlic, chopped
2 tins of chickpeas, drained and rinsed
Freshly squeezed juice of ½ lemon
1 cup sliced cucumber
2 avocados, sliced
100g feta, crumbled
A generous handful of roughly chopped parsley
A few mint leaves (optional)
NOMU Black Pepper and Sea Salt to taste
DIRECTIONS

Heat NOMU Extra Virgin Olive Oil in a medium sized pan and sauté the shallot until soft and translucent. Add the garlic and sauté for another minute or two.

Add the chickpeas and stir through the onions to coat the chickpeas in the flavour and to just heat them through. Squeeze half a lemon over the chickpeas and toss well to coat. Tip into a large shallow platter.

Add the cucumber, avocado and feta as well as the parsley and mint leaves. Season well with Salt and pepper and gently toss. Finish off with a few more glugs of olive oil and serve.

TIPS

To cook chickpeas from scratch, simply soak 1 cup of dried chickpeas in 4 cups of water for at least 8 hours or overnight. Rinse well and pop into a pot with fresh water and 1 teaspoon bicarbonate of soda. Bring to the boil and then turn down the heat to simmer for 30-40 mins until soft and tender, skimming any impurities that float to the top during cooking. To know if they are ready they should easily crumble if squashed with a fork. Note that the bicarb reduces the acidity making them even more delicious!


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 1 large shallot or small brown onion, finely chopped
 1 clove of garlic, chopped
 2 tins of chickpeas, drained and rinsed
 Freshly squeezed juice of ½ lemon
 1 cup sliced cucumber
 2 avocados, sliced
 100g feta, crumbled
 A generous handful of roughly chopped parsley
 A few mint leaves (optional)
 NOMU Black Pepper and Sea Salt to taste

Directions

DIRECTIONS
1

Heat NOMU Extra Virgin Olive Oil in a medium sized pan and sauté the shallot until soft and translucent. Add the garlic and sauté for another minute or two.

Add the chickpeas and stir through the onions to coat the chickpeas in the flavour and to just heat them through. Squeeze half a lemon over the chickpeas and toss well to coat. Tip into a large shallow platter.

Add the cucumber, avocado and feta as well as the parsley and mint leaves. Season well with Salt and pepper and gently toss. Finish off with a few more glugs of olive oil and serve.

TIPS
2

To cook chickpeas from scratch, simply soak 1 cup of dried chickpeas in 4 cups of water for at least 8 hours or overnight. Rinse well and pop into a pot with fresh water and 1 teaspoon bicarbonate of soda. Bring to the boil and then turn down the heat to simmer for 30-40 mins until soft and tender, skimming any impurities that float to the top during cooking. To know if they are ready they should easily crumble if squashed with a fork. Note that the bicarb reduces the acidity making them even more delicious!

Avocado and Chickpea Salad

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