Say what, a recipe for something not baked? Yeah believe it or not , but I actually only have something baked sometimes for breakfast or dessert. Otherwise, I am crazy about my salads. This little wonder, takes me back to Israel every single time. It is so easy and just screams flavors. A wonder for lunch or light dinner. I don’t remember where I read the original recipe, but I basically changed everything and created my own. I simply call it Chickpea Avocado Salad. Best part is you can variate it any way you want. Enjoy!
Serves 2 (if for main meal)/Serves 4 (if side salad)
- 1 avocado, cut into cubes
- 1 can (500 ml) chickpeas, drained
- Half of lemon, juiced
- 1 onion diced and grilled in a pan
- 2 tbsp tahina
- 2 tsp lemon pepper
- Sea salt to taste
- 100 grams (0.75 cup) Feta or fresh mozzarella, cut into small cubes. The choice of cheese is up to your taste, just remember if using feta that you probably don’t need to add salt to the salad as it is a salty cheese.
In one bowl, add the avocado, chickpeas, onion and cheese. Add the juice of half of a lemon and mix. Add in the tahina and mix. Add in the salt and lemon pepper and mix. Viola, done.
The best part about this recipe is you can add more or less of each ingredient depending on your taste. So if you want more tahina then use more tahina. If you want more lemon then use more lemon. If you want less cheese then use less cheese. If you want to add a boiled egg, go for it. Sometimes instead of normal onion, I cut up some spring onion. Basically you can play around with this recipe as long as you use chickpeas, avocado, tahina, lemon pepper and some lemon. The lemon pepper is key as it gives an extra pop to the dish.
It is nice served with an omelette or whole grain pita. Or simply eaten on it’s own is great.