This simple salad is perfect to make when avocados are cheap and the weather is mild. It makes a great weekday lunch or dinner, and also holds up surprisingly well as leftovers (opt for a hardier green such as kale if you want to make it stretch longer than a day). The flavours get better the longer you let them mingle, so if you have time, marinate the chickpeas a day or two ahead. Just give them a stir/shake whenever you open the fridge. While the dressing is insanely good, you can also throw this together with just a squeeze of lemon and a drizzle of oil in a pinch.
Ingredients 14
Salad
Chilli Lime Dressing
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
For The Dressing
Combine the lime juice, , , , and in a glass jar with a lid and shake to combine.
For The Salad
Combine , and and . Stir, cover (I use a plate to save on plastic wrap) and pop in the fridge for at least 1 hour, or up to 2 days if you are prepping ahead.
When you are ready to eat, preheat the oven to 200–220˚C (390–430˚F).
Cut the into 2 cm (3⁄4 in) squares, toss with a little and salt, then spread on a baking tray and pop in the oven for 5–10 minutes, or until golden brown.
Cut the into generous cubes and combine with the marinated , , leafy greens, and , reserving a little coriander and feta as a garnish.
Place half the toasted in the bottom of a serving bowl. Top with half the salad, then add the remaining pitta and salad. Garnish with extra crumbled and , and serve.
Jessica Prescott's tips
You can also cut the pitta into wedges and serve on the side, if preferred. Or use pre-made pitta chips if it’s too hot to turn the oven on.
To pump up the protein, add marinated, grilled tofu and serve in a wrap instead of in a bowl with pitta.
