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I’m determined to turn my oven on as little as possible this summer. I’m having enough of a hard time keeping the house cool considering the soaring southern summer temps without adding fuel to the fire.
So in my search for another cool, nutritious salad, I have discovered this recipe gem…
And you only need a handful of ingredients to put together this chickpea, avocado and feta salad. Besides being quick, cool and tasty, here are some other things I really, really like about this recipe…
The chickpea is a pulse, and pulses are full of protein and fiber and are very low on the glycemic index, meaning they won’t spike your blood sugar. They’re also associated with reduced cholesterol and research reports that regular consumption of pulses may reduce your risk of heart disease, diabetes and certain types of cancer (thanks to those plant phytochemicals!). Chickpeas are also an important source for zinc.
Avocados are my favorite source of satisfying healthy fats, and they have a long list of benefits.
Feta. Oh my, who can resist Feta? Anyone? Not this girl. But if you need a healthy reason to eat it… it’s high in protein.
Now, this ingredient is optional but if you want to boost the nutrient content of this or any salad an additional 400 percent, consider adding it. It complements all the other ingredients quite well.
- 1 can chickpeas, rinsed and drained
- 2 avocados, diced
- ⅓ cup chopped parsley
- 2 tbsp green onion, thinly sliced
- ⅓ cup feta cheese
- Juice of 1 lime
- Salt and pepper, to taste
- Combine all the ingredients in a large bowl and stir gently to combine, making sure not to mash the avocados and feta. Season with salt and pepper to taste.