chickpea-salad-avocado

Chickpea Salad with Avocado

Total time: 20 minutes

Serves 4

6.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

400g - Chickpeas, drained and rinsed

200g - Cherry tomatoes, halved

1 - Cucumber, quartered and chopped

½ - Red onion, thinly sliced

½ - Ripe avocado, diced

½ - Red bell pepper, sliced

4 - Kalamata olives, pitted and halved

½ cup - Feta cheese, crumbled

2 tb - Fresh parsley, finely chopped

½ tsp - Olive oil

1 pinch - Salt

1 pinch - Black pepper

Dressing ingredients

¼ cup - Olive oil

2 tb - Lemon juice

1 tsp - Dijon mustard

1 tb - Red wine vinegar

½ tsp - Dried oregano

1 clove - Garlic, minced

1 pinch - Salt

1 pinch - Black pepper

UTENSILS

Bowls, Chopping board, Knife

INSTRUCTIONS

1. Toss the bell pepper slices with the olive oil, salt and black pepper. Grill for 5 minutes until lightly charred. Let cool, then chop.

2. Combine all the dressing ingredients in a bowl.

3. In a large bowl, combine the chickpeas, tomatoes, cucumber, onion, avocado, olives, feta, parsley and grilled bell pepper.

4. Pour over the dressing. Toss to coat.

5. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 227g

Energy (kcal)

223.0

Carbs (g)

12.7

Proteins (g)

8.1

Fats (g)

13.9

Fibre (g)

6.8