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Avocado and chickpea salad

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This recipe is quick and easy, a great way to aim for your 5ADAY and get kids eating more vegetables. Avocado is a source of monounsaturated fats, chickpeas are a source of protein and including variety in your diet is a good way to get optimum nutrition.


4 handfuls of rocket leaves/mixed salad leaves

1 tin of chickpeas drained and washed/can use any other pulses

1 lemon juiced

Salt and pepper to taste

1 tbs of extra virgin olive oil

4 cooked beetroot sliced

1 carrot grated or thinly sliced

1 large tomato sliced

1 avocado sliced


In a large bowl simply add the salad leaves, beetroot, tomato, carrot, avocado and chickpeas

In a small cup, add the olive oil, lemon juice, salt and pepper and mix well

Pour the dressing over the salad and toss until all combined


Add balsamic vinegar

Add nuts and seeds

Add grains such as quinoa or couscous

Avocado and chickpea salad