Feta and avocado chickpea salad
Description Wrap up summer and welcome fall with this delightful plant-based lunch staple made in under 15 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vanessaperrone.com.
Ingredients
- For the salad
- 14 oz can (398ml) chickpeas, drained
- 2 persian cucumbers, sliced
- 1 green onion, sliced
- 1/4 cup dill, chopped
- 1/3 cup crumbled feta
- 1 avocado, diced
- For the dressing
- 1 1/2 teaspoons whole grain mustard
- 2 teaspoons honey
- 1/2 lemon, juiced
- 1/4 cup olive oil
- Salt and freshly cracked pepper
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