Chickpea and Avocado Salad Recipe

A quick salad for lunch ideal for a packed lunch. We’ve included flaxseed oil instead of olive oil which is ideal in salads and cold meals for vegetarians as it contains Omega 3. You can substitute it in future salads, just don’t use it for cooking as it will lose all the Omega 3 when heated.

Ingredients

  • 0.25 medium cucumber
  • 30 g vegetarian feta
  • 0.5 fruit avocado
  • 1 tbsp fresh basil
  • 2 tsp balsamic vinegar
  • 1 tsp flaxseed oil
  • 100 g cherry tomatoes
  • 0.25 fruit lemon
  • 200 g canned chickpeas

Nutrition per serving

Calories 440.50 Kcal
Fat 15.35g
Saturates 5.24g
Salt 0.99g
Carbohydrate 55.95g
Fibre 14.97g
Sugars 20.75g
Protein 19.04g

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