Avocado and chickpea salad

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.

Ingredients
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

Method

1. In a large bowl simply add the salad leaves, beetroot, tomato, carrot, avocado and chickpeas
2. In a small cup, add the olive oil, lemon juice, salt and pepper and mix well
3. Pour the dressing over the salad and toss until all combined

Optional
 – Add balsamic vinegar
– Add nuts and seeds
– Add grains such as quinoa or couscous