Chickpea, Sundried Tomato and Avocado Salad
This is an easy, everyday salad that's perfect on it's own or served as a side with chicken or lamb.Ingredients:
- 1 tin chickpeas (drained and rinsed)
- ½ cucumber (peeled, deseeded and diced)
- 1 tub Marinated Sundried Tomatoes 190g
- 1 avocado (diced)
- 1 handful fresh coriander (washed and chopped) or dash of Coriander Pesto
Method: Mix together the olive oil, lemon juice, red onion and salt.Dry-fry the mustard seeds in a hot pan until they begin to pop, then pour them into the dressing and stir to mix. Place all of the salad ingredients into a bowl, pour over dressing and, using your hands, toss until everything is well mixed and coated in the dressing.