Prep 10 mins
Cook 0 mins
A fresh, light and tangy vegetarian summer salad. I use cans of pre-cooked chickpeas. The ratio of avocado, red peppers and onion can be changed according to personal preference.
- Finely dice the red onion and pepper.
- Cut the avocado in half lengthways, remove the seed and skin, slice the flesh in long strips.
- In a bowl combine the Chickpeas, onion, red pepper and avocado. Lightly drizzle with oil and the juice of one lemon.
- Season accordingly and serve chilled.