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
- 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
