Chickpea and Avocado Salad | Rhodes Quality

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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.


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