Avocado & Chickpea 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