This recipe is really one of my favourites. I recently started liking chickpeas and more than just in hummus. I like to try out new flavour combination, new textures and just have fun with it. So here is a combination of everything I love.
The recipe is equally simple. Its great to make ahead of time, it will stay about a week in the refrigerator. I often make this at night to bring the next day to school. I bring 3 slices of pumpernickel bread, an avocado and 2/3 of the salad, and voila, the best school lunch possible. Packed with omega-3, antioxidants and vitamins – all that is needed for a focused and hard working brain.
You can also use this recipe as a brunch favourite!
- 200 g cooked chickpeas (the ones from tins are perfect)
- 1 avocadoes
- 1 Persian cucumber
- 1 zucchini
- 1 chili pepper
- 1 shallot
- 100g Feta
- Olive oil
- 1 lemon
- 6 slices of whole wheat, seeded bread
First, drain your chickpeas in a colander. Then in a food processor, crush them by pulsing only a few times so you don’t obtain a puree. Then, transfer the chickpeas to a bowl and add 2 tablespoons olive oil, chopped shallots, the grated zest and juice of the lemon.
Now, slice the zucchini and cucumber lengthwise into 5mm thick slices. Then cut those slices in half. Then for your pepper. Cut in half lengthwise, and scrape out all the seeds (they are the spiciest area). Then slice very thinly and add to the garbanzos (This is another word for chickpeas). Mix well, add a pinch of salt and allow to marinate.
Now serving. Toast the seeded bread directly in a skillet to get a little bit of a char on it. A toaster would work just fine as well. Scoop the avocadoes out and mash in a bowl with salt and a tablespoon of olive oil. Add some lemon juice if you have any spare.
Then Spread this mixture over the slices of bread and top with the garbanzo salsa. Crumble the Feta cheese over the toast.
Guaranteed to be delicious, please enjoy!
Last note: This is a vegan if you take away the feta cheese