Sometimes recipes are so simple, you sort of feel stupid for writing them down and calling them a recipe…
This is one of those occasions. I mean a one-armed monkey could make this, but that said these days as a busy mama I find that my capacity for remembering even the simplest of things, such as remembering to take my slippers off and put on my shoes before I leave the house, is an effort… so I tend to write most recipes down.
This is a cinch to make and it’s really filling and is a great side dish to lots of main meals or is great for the lunch box. It will last in the fridge for a few days without the avocado in it, as this tends to go brown and slimy. So if you are having the avo in the salad try and use it up on the day you make it.
The dressing is a little bit of this and a little bit of that, so taste as you go and add more or less as you see fit.
For the salad
1 Tin of chickpeas, drained
½ Cucumber, diced
Handful of cherry tomatoes, halved
1 Avocado, diced
½ Red onion, sliced
Handful fresh parsley, chopped
For the dressing
Good glug of Extra Virgin Olive oil
1-2 tsp Dijon mustard
1-2 tsp honey
Good squeeze of lemon juice
Shake of garlic Italian seasoning
Add all of the salad ingredients to the bowl, except the avocado. Don’t open and chop it, until just before serving to keep it as fresh as possible.
Combine all the dressing ingredients in a jam or mason jar and give it a good shake. Taste and add more of less of anything as you see fit.
Pour over the salad and give it a stir then add in the avo and serve.