method

• Chop the red onion into thin slices, squeeze half the lime over the top and put aside. Chop the cherry tomatoes into halves. Using a potato peeler shave slices of cucumber and the radishes. Add the cherry tomatoes, radishes and cucumber to a bowl. Strain and wash the chickpeas, pat dry with kitchen paper. Add the chickpeas to the salad bowl, mix gently and set aside.
• For the sauce, chop the spring onion. Half the avocado, remove the skin and stone and add the flesh to a blender. Chop the chilli in half, remove the seeds, add to the blender along with the Glenisk natural 0% fat strained protein yogurt, cumin, spring onion, remaining lime juice and water. Pulse the blender until you have a smooth mixture. Decant into a serving bowl.
• Arrange the salad equally to the serving plates, top with the red onion, dot teaspoons of the sauce over the salad and top with coriander leaves, serve immediately.