Avocado with Moroccan chickpea salad
2013-03-04T03:28:56+11:00
Lemon vinaigrette 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil salt flakes freshly ground black pepper Chickpea salad 2 cups cooked chickpeas ½ teaspoon each of ground cumin, ground coriander and paprika pinch of cayenne pepper 1 roasted red capsicum, cut into strips 1 preserved lemon, flesh removed and finely diced ½ red onion, […]
Lemon vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- salt flakes
- freshly ground black pepper
Chickpea salad
- 2 cups cooked chickpeas
- ½ teaspoon each of ground cumin, ground coriander and paprika
- pinch of cayenne pepper
- 1 roasted red capsicum, cut into strips
- 1 preserved lemon, flesh removed and finely diced
- ½ red onion, finely diced
- 100g Greek feta, crumbled
- ? cup flat parsley leaves, finely chopped
- ? cup coriander leaves, finely chopped
- 4 large ripened avocados, cut in half and stone removed
Place lemon juice and oil in a screw-top jar. Season with salt and pepper, secure the lid. Shake to combine well.
Place chickpeas in a large bowl, add spices, capsicum, preserved lemon, onion, feta and herbs. Drizzle with dressing just before serving. Toss to combine. Divide the salad on top of the avocado halves and serve immediately.
