Simple and easy cucumber salad with feta, chickpeas and avocado tossed in a simple cumin-lime dressing. Ready in less than 15 minutes.
Salad, Side Dish
For the salad:
1small red onion,diced
1x 400g can organic chickpeas,drained and rinsed
50gfeta cheese, crumbled(or more)
1firm but ripe avocado,diced
1small bunch cilantro,chopped
For the dressing:
2tablespoonsextra-virgin olive oil
Juice from one lime
pinchof cayenne pepper(or chili flakes)
Sea salt and freshly ground black pepper,to taste
In a large serving bowl, add the dressing ingredients and whisk together until well combined.
Add the cucumber, red onion and chickpeas to the bowl and toss to coat. Then add the crumbled feta cheese, avocado and cilantro. Toss gently to incorporate. Taste the salad, and adjust seasonings according to taste.
Serve immediately or let the salad rest for 10-15 minutes to allow the flavors to meld and intensify.
This salad will keep for up to 2 days covered in the fridge. I find the flavours intensify and is also nice served cold.