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Chickpea and Avocado Salad

  • 300g cooked chickpeas
  • 1 bag of rocket
  • 1 cucumber, diced
  • 2 avocados
  • ½ spring onion
  • 1 punnet cherry tomatoes
  • Handful of each; coriander, mint and basil
  • 3 tbsp flax oil
  • 2 tbsp Apple Cider Vinegar with active Manuka Honey
  • 1 heaped teaspoonful Green Barley Leaf Powder
  • Pinch Fine Kelp

 

  1. Mix all salad ingredients together in a large salad bowl.
  2. Can be prepared in advance but add avocados when ready to serve.
  3. Mix fresh herbs with oil and vinegar and Green Barley Leaf Powder; dress salad.