It’s summer. Summer means hot. Very hot. Summer means too hot for using the oven. Summer means barbeques and mosquitoes. Summer means swimming, sunburn and slushies. Summer means salad. Lots of salad. Lots and lots of salad.
Once summer rolls around, all desires to switch on my oven switches off. Literally. It’s so hot and sticky as it is and I certainly don’t want to add to the already-sweltering heat.
Good thing most salads are no-bake. Salads are light and refreshing and are perfect when barbequing.
This salad has got to be one of the tastiest – and easiest and cheapest – salad recipes I’ve made to date. It’s filling, is very quick to throw together and tastes great when it’s cold and fresh out of the fridge. Yum.
- 1 can chickpeas, rinsed and drained
- 2 avocados, diced
- 1/3 cup chopped parsley
- 2tbsp green onion, thinly sliced
- 1/3 cup feta cheese
- Juice of 1 lime
- Salt and pepper, to taste
- Combine all the ingredients in a large bowl and stir gently to combine, making sure not to mash the avocadoes and feta. Season with salt and pepper to taste.
You can find complete recipes of this CHICKPEA, AVOCADO AND FETA SALAD in homegrownandhealthy.com