I love the simplicity of this quick and easy salad from Amelia. As she says, it’s a great one for popping in a jar and taking out with you. We enjoyed it as an accompaniment to some delicious grilled fish and my ‘funked up broccoli salad’ (to be posted soon)!
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| Prep Time | 5 minutes |
| Servings |
-4
|
Ingredients
- 1 x 400g tin chickpeas drained and rinsed
- zest and juice of 1 lemon
- Handful of cherry tomatoes cut into halves
- 1/2 red onion finely diced
- 1 avocado peeled, stoned and chopped
- Pinch of smoked paprika or dried chilli flakes
- 1 tbsp capers rinsed
- Large handful of lamb's lettuce or rocket leaves
- Drizzle of extra virgin olive oil
- Sea salt and freshly ground black pepper
Ingredients
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|
Instructions
- Mix all of the ingredients together and serve or store for travel!
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