Chickpea Salad with Cherry Tomatoes and Avocado
From ‘Cook, Nourish, Glow.’ By Amelia Freer
Courses
Lunch/side
Servings
Prep Time
2
-4
5
minutes
Servings
Prep Time
2
-4
5
minutes
Ingredients
1
x 400g tin chickpeas
drained and rinsed
zest and juice of 1 lemon
Handful of cherry tomatoes
cut into halves
1/2
red onion
finely diced
1
avocado
peeled, stoned and chopped
Pinch of smoked paprika or dried chilli flakes
1
tbsp
capers
rinsed
Large handful of lamb’s lettuce or rocket leaves
Drizzle of extra virgin olive oil
Sea salt and freshly ground black pepper
Instructions
Mix all of the ingredients together and serve or store for travel!