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