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RAINBOW VEGGIE & CHICKPEA SALAD WITH AVOCADO DRESSING

Ingredients

  • Prep 20 mins
  • Serves 4
  • 2 celery sticks, thinly sliced
  • 2 Lebanese cucumbers, cut into thin matchsticks
  • 2 cups finely shredded red cabbage
  • 1 large carrot, shredded lengthways
  • 1 small red or yellow capsicum, quartered, deseeded and finely sliced
  • 400g can chickpeas, drained and rinsed
  • 75g feta cheese, crumbled
  • 1/3 cup pepita or sunflower seeds
  • Whole grain bread rolls, to serve

Avocado dressing:

  • 1 ripe medium avocado, halved lengthways and stone removed
  • 1 tbs extra virgin olive oil
  • 2 tbs lemon juice
  • About 1/3 cup cold water

Directions

  • STEP 1 - To make avocado dressing, scoop avocado flesh into a high-speed blender. Add remaining ingredients. Blend until smooth. Add water and blend again to make a creamy consistency (add extra water if necessary). Set aside.
  • STEP 2 - Combine celery, cucumbers, cabbage, carrot, capsicum and chickpeas in a large bowl. Toss to combine. Drizzle with the avocado dressing. Gently toss to combine. Sprinkle with pepitas or sunflower seeds. Serve with bread rolls.

Recipe Ingredient

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