Page 29 - 2019TOHCookbook
P. 29
ESTEY | STOW, MA | SERVES 4
We are a blended family of vegans and non-vegans so I am always trying new reci- pes to please both types. This is a favorite for everyone.
INGREDIENTS
1 15 oz. can chickpeas rinsed and drained 2 avocados, pitted, and chopped
1⁄3 cup chopped cilantro
2 tbsp. green onions
1⁄3 cup feta cheese (optional)
Juice of 1 lime
Sea salt and black pepper, to taste
INSTRUCTIONS
1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice.
2. Stir until mixed well.
3. Season with salt and pepper.
23
CHICKPEA, AVOCADO, & FETA SALAD
