Chickpea Avocado Salad

Herbed "Feta" (make at least one day in advance)
3oz extra firm tofu, drained, pressed, and as dry as possible
2T coconut oil, melted
2t lemon juice
1 1/2t white wine vinegar or apple cider vinegar
3/4t salt
1/2t basil
1/4t marjoram
1/4t oregano
1/8t onion powder

Line ramekin with plastic wrap.

Blend all ingredients in a food processor and pour into ramekin.

Refrigerate.

1 can chickpeas, drained and rinsed
2 avocados, pitted, and chopped
1 recipe Herbed "Feta"
Salt and black pepper, to taste

In a medium bowl, combine chickpeas, avocado, and Herbed "Feta". Stir until mixed well. Season with salt and pepper.

Serve heaped on a bed of lettuce.

Herbed "Feta" adapted from The Non-Dairy Evolution Cookbook.

Salad adapted from https://www.twopeasandtheirpod.com/chickpea-avocado-feta-salad