1 x avocado, pitted and chopped
125 ml (½ C) plain yoghurt
5 ml (1 t) Dijon Mustard
salt and freshly ground black pepper
1 x 410 g can Rhodes Quality Chickpeas, drained and rinsed
1 avocado, pitted, and chopped
2 spring onions, chopped
½ cucumber, chopped
Juice of 1 lemon
Salt and black pepper
65 ml (¼ cup) bean sprouts
1ml (¼ tsp) chilli flakes
Place the avocado, yoghurt, mustard and seasoning in a blender.
Process to puree and thin with a little water if necessary.
In a bowl, combine the Rhodes Quality Chickpeas, avocado, spring onions, cucumber and lemon juice.
Pour over the avocado dressing and toss to mix.
Season to taste.
Sprinkle with the bean sprouts and chilli flakes and swerve.