Cucumber, roasted chickpea, avocado and feta salad
The cucumber crunches, the avocado melts, the salty kick of the feta cheese appears, and right at the end, the roasted chickpeas with paprika, cumin, and garlic come together to bring it all together.
Ingredients · Servings 2
- 1 cucumber
- 1 avocado
- 250g of chickpeas (cooked and drained)
- 1/2 red onion
- 100g of feta cheese
- A few sprigs of chives
- 3 tablespoons of olive oil
- The juice of 1 lemon
- 1 teaspoon of mustard
- 1 teaspoon of honey
- 1 teaspoon of thyme
- Shall
- Pepper
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- Shall
- Pepper
Method · 30 min
- Roast the chickpeas in the oven for 25 minutes at 180°C or in an air fryer for 20 minutes at 180°C, mixed with olive oil, paprika, cumin, garlic powder, salt, and pepper. Stir them halfway through cooking to ensure even browning.
- Meanwhile, thinly slice the cucumber and red onion using a mandoline or a sharp knife. Then add the diced avocado.
- Add the chopped chives.
- Prepare the vinaigrette by mixing the olive oil, honey, mustard, lemon juice, and thyme. Adjust with salt and pepper if needed.
- Add the vinaigrette to the salad and mix well.
- Spread the feta on top.
- Finish by toasting the chickpeas just before serving, so they retain their texture. And that's it!
