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chickpea salad with mexican avocado & yogurt sauce







total time






method ingredients
  1. 1 ripe avocado
  2. 1-2 tins chickpeas in water 
  3. 180g Glenisk natural 0% fat strained protein yogurt
  4. 1 green chilli
  5. 1 tbsp cumin
  6. 1 lime
  7. 3 tbsp water
  8. 2 spring onions
  9. 1 small red onion
  10. ½ cucumber or 4 mini cucumbers
  11. 16 cherry tomatoes
  12. 6 radishes
  13. Small bunch of fresh coriander
  • 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.
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