Chickpea, heirloom tomato & avocado salad
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
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!