chickpea, avocado, and feta salad

prep: 10 MINUTES | total: 10 MINUTES | serves 4

Here at Two Peas it’s a pretty safe bet that if we’re eating a lot of something at home, there’s going to be a lot of it on the website. Cookies are certainly one example, and salads are another. Especially come January, when we’re winding down from our oven being on 24/7 for all manner of cakes, pies, casseroles, and other decadent treats, our meals feature many more salads than usual. This salad has quickly risen through the ranks as one of our favorite lunches because it takes all of 10 minutes to throw together, is light enough to make you feel like you’re getting something healthy, but is hearty and creamy enough to satisfy that mid-day craving for something from the drive-thru. It’s great heaped over a bed of greens, stuffed into pita bread, scooped up with crackers or pita chips, or eaten straight from the mixing bowl.

1 (15-ounce) can chickpeas, drained and rinsed

2 medium ripe avocados, pitted, peeled, and chopped

⅓ cup chopped fresh cilantro

2 tablespoons chopped scallion (white and green parts)

⅓ cup crumbled feta cheese

Juice of 1 lime

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

In a medium bowl, combine the chickpeas, avocado, cilantro, scallion, feta, and lime juice. Stir until mixed well. Drizzle with olive oil, season with salt and pepper to taste, and serve.