What a lovely, simple and easy-to-make lunch! You can add some extra herbs if you wish, e.g. some spearmint or oregano leaves.

Serves: 4-5 Prep. time: 15′ Cooks in: 1:20′ Ready in: 1:35′

200 g tinned chickpeas, rinsed, drained
2 roasting pimentos, roasted, cut in stripes
1 medium avocado, diced
2 spring onions, finely chopped
1 tbsp fresh coriander, finely chopped
1 tbsp parsley, finely chopped
1 tbsp pine nuts toasted or almonds (chopped)

For the dressing
1 lemon, juiced
1 tsp balsamic vinegar
1/3 cup extra-virgin olive oil
salt, pepper


Step 1
Whisk all dressing ingredients.

Step 2
Mix all ingredients for the salad in a large serving bowl. Season with salt and pepper and mix again. Drizzle with dressing and serve immediately.

Photo Anastasia Adamaki – Food styling Antonia Kati

Και η συνταγή στα ελληνικά: Αρωματική ρεβιθοσαλάτα με πιπεριά Φλωρίνης και αβοκάντο