Working from home means that I’m constantly within arms reach of anything and everything to be found in my fridge, and not a soul in sight to judge me. More often than not, this is a very good thing. But it also means I have to be extra careful and keep my finger on any bad habbits (read: toasty, melty grilled cheese for lunch each and every day). With summer here in full force, and all those delicious fruits and veggies just ripe for the picking, I find whipping up simple summer salads in abundance is key. And when Crazy Style Love introduced me to this fresh avocado chickpea salad (via Instagram no less!) I could have just kissed her square on the mouth. It’s incredibly easy to whip together, chock full of vitamins and nutrients, keeps me full well until dinner, and tastes delicious to boot.
Grab the recipe after the jump!
- 28 oz. can of chickpeas, rinsed and drained
- 1 avocado, sliced
- 1/4 cup feta
- 2 Tbsp. cilantro, chopped
- 1 Tbsp. balsamic vinegar
- The juice of 1 lime
- Salt and pepper to taste
- Place the chickpea, avocado, feta and cilantro in a bowl and mix.
- Pour in vinegar and lime juice
- Add salt and pepper to taste
- Enjoy!
- Though this can be eaten right away, it tastes better after a day or so when the ingredients have really muddled together!
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all images original to Lark & Linen
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