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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch asparagus
  • 1 ripe avocado
  • 4 spring onions
  • 1 tin chickpeas drained
  • 1 garlic clove minced
  • 2 Tbsp olive oil
  • Juice and zest of ½ lemon or more
  • 50 g feta crumbled
  • 2 Tbsp chopped parsley leaves

Method
 

  1. Cut off and discard the woody ends of the asparagus, then cut the rest into 3 pieces.
  2. Steam the asparagus over boiling water or blanch in boiling water for 2 minutes. Rinse with cold water.
  3. 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.
  4. Finely chop the spring onions and add these to the avocado. Add the drained chickpeas.
  5. Add the rinsed and cooled asparagus too.
  6. Crumble the feta on top, then add the parsley leaves. Toss gently.
  7. Whisk the garlic, oil, lemon zest and juice. Pour this over the salad and toss well. Season to your liking.