| 9 | 20 | 514 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 3 |
| 1 can (15oz) | Chickpeas, canned, drained (drained and rinsed) |
| 1 avocado(s) | Avocado (diced) |
| 1 green onion (stem) | Green onion (sliced or 1/4 cup diced red onion) |
| 1/2 tomato | Cherry Tomatoes |
| 1/4 cup, crumbled | Feta cheese |
| 1 medium shallot(s) | Shallots (sliced, for dressing) |
| 2 tbsp | Red wine vinegar (for dressing) |
| 2 tbsp | White wine vinegar (for dressing) |
| 1/4 cup | Extra virgin olive oil (for dressing) |
1. For the salad, combine chickpeas, avocado, green onion, tomatoes and feta in a bowl.
2. To make the dressing:
Chickpeas
are an important source of plant-based protein and are high in fibre making them good for digestive health!
| Meat Alternative | 0.8 |
| Milk Alternative | 0.3 |
| Vegetables | 2.2 |
