Chickpea and avocado salad

Chickpea and avocado salad

Total: 15 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / person: 508 kcal
, Fat: 41 g
, Carbohydrate: 15 g
, Protein: 16 g
Eating healthy during the working week isn't always easy and requires a bit of forward planning. This chickpea salad can be made the day before. Simply add the spinach the following day. Chickpeas are also a great source of healthy nutrients and will prevent hunger pangs in the afternoon.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

2 tbsp lemon juice
4 tbsp olive oil
salt and pepper to taste
1 tin chickpeas (approx. 400 g), rinsed, drained
200 g feta, crumbled
2 avocados, cut into cubes
100 g baby spinach
1 red onion, cut into thin slices
1 bunch coriander, roughly chopped
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How it's done

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Combine the lemon juice and oil in a bowl, season. Add the chickpeas, feta, avocados, spinach, onion and coriander, mix.

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Fotografin Claudia Link, Foodstyling Katja Rey

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