SERVINGS: 4  |  COMPLEXITY: EASY

INGREDIENTS

  • 1 cup chickpeas, soaked overnight, then cooked with a strip of kombu seaweed
  • 2 medium avocados, sliced
  • 2 medium cucumbers, peeled, deseeded & sliced
  • 1 medium purple onion, finely sliced
  • ½ cup parsley leaves
  • ½ cup mint or coriander leaves
  • 1 x 250g punnet of heirloom cherry tomatoes, halved

DRESSING

  • 1 tsp good salt
  • ¼ tsp pepper
  • ¼ cup lime juice
  • ¼ cup olive oil

METHOD

Combine all the ingredients in a bowl.

To make the dressing, shake in a jar and pour over salad. Gently toss, being careful not to ‘mash up’ the avocado. It’s lovely served on sourdough toast, drizzled with olive oil!