Avocado Chickpea Salad

Summer is finally here and nothing beats a fresh, healthy salad using all the lovely summer-ready ingredients!

This avocado chickpea salad is quick, easy and very filling.

What You'll Need (serves 4):

• 1/2 large avocado
• 12 cherry tomatoes
• 1 cup cooked chickpeas (or you could use black beans)
• 1 cup cooked corn
• 1/4 white (or red) onion
• 1 lime
• 1 Tbsp drizzle of your nicest extra virgin olive oil
• fresh cilantro
• Sprinkle of salt
• Twist of fresh black pepper
• 1/4 tsp chili flakes

What You'll Do:

• Dice your avocado and set aside - as you won't add this in until you are ready to serve your salad
• Dice your cherry tomatoes in half
• Rinse and drain your chickpeas and canned corn
• In a separate bowl, squeeze your lime juice and drizzle in your olive oil
• Twist in your pepper and salt
• Twist in your chili flakes
• Dice up your cilantro leaves into small pieces and add into your bowl of liquids
• Mix and pour onto your bowl of chickpeas, tomato and corn
• When you are ready to serve, top with your chopped avocado
• That's it!

This will pair nicely with BBQ'd chicken, my lemony dill baked salmon or my healthy Dukan polenta oatbran chicken nuggets. It will also store in your fridge for a day or two.

The STEWART SCORE:
Appearance: 2
Taste: 2
Ease: 2