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Balsamic Strawberry + Chickpea Salad with Creamy Avocado + Feta
Fruit in a salad? TRUST US. Juicy strawberries + creamy avocado alongside our Queen Chickpeas, peppery rocket + salty feta is a combination that really shouldn't work - but it absolutely does. A simple balsamic dressing ties it all together and makes those strawberries extra jammy and more intensely flavoured. Fresh, vibrant and the sort of thing that will impress at a summer garden party.
Ingredients
1 jar Queen Chickpeas - drained
100–120g rocket
2 ripe avocados, cubed
150g strawberries, hulled, some sliced, some quartered (the variety of textures work well)
200g block feta, crumbled
25-30g toasted sunflower seeds or walnuts
For the dressing
2 tbsp balsamic vinegar
3 tbsp olive oil
1 tsp honey (or maple syrup)
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Directions
Toast the sunflower seeds or walnuts in a dry pan over a medium heat for two to three minutes until golden and fragrant. Set aside to cool, then roughly crush if using walnuts.
Whisk together all the dressing ingredients in a small bowl or jar until smooth and emulsified. Season to taste.
Toss the strawberries with a tablespoon of the dressing and leave to sit for about five minutes - this draws out their juices and makes them jammier and more intensely flavoured.
Layer the rocket across a large serving platter, then scatter over the chickpeas and avocado. Tumble over the marinated strawberries and any juices from the bowl. Crumble over the feta, scatter with the toasted seeds or walnuts, and drizzle over the remaining dressing. Finish with plenty of black pepper.
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