Avocado & Chickpea Salad

  • SALAD:

    230g tri-coloured quinoa 400g canned organic chickpeas, rinsed and drained

    1/2 pack cherry tomatoes, cut into quarters

    2 medium avocados, diced


    1 handful fresh coriander leaves

    5g crushed garlic

    1 fresh lemon, squeezed

    30g dijon mustard

    2g ground cumin
  • Rinse the quinoa in a strainer thoroughly.

    Bring 2 1/2 cups of water and the quinoa to the boil in a small saucepan, cover and simmer for 10 minutes or until all water has been absorbed.

    In a large salad bowl, combine the chickpeas, tomatoes, avocados and the cooked quinoa.

    In a food processer, add the dressing ingredients and blend for a few seconds.

    Pour the dressing over the salad and mix.
  • PREP TIME - 10 mins

    COOK TIME - 10 mins

    Chef skills - EASY

    Serves - 6