Asparagus, avocado and chickpea salad
This asparagus, avocado and chickpea salad is ready in just 5 minutes. You can serve it as a vegetarian lunch with pita bread or as a side dish – it goes well with lamb and chicken.
Ingredients
Method
- Cut off and discard the woody ends of the asparagus, then cut the rest into 3 pieces.
- Steam the asparagus over boiling water or blanch in boiling water for 2 minutes. Rinse with cold water.
- Cut the avocado in half, then peel and cut the flesh into small pieces. Put these in a bowl and squeeze some lemon juice over them immediately.
- Finely chop the spring onions and add these to the avocado. Add the drained chickpeas.
- Add the rinsed and cooled asparagus too.
- Crumble the feta on top, then add the parsley leaves. Toss gently.
- Whisk the garlic, oil, lemon zest and juice. Pour this over the salad and toss well. Season to your liking.