Chickpea Avocado Symphony Salad
Today I was really at a loss when it came to figuring out what was for lunch!! I was just back from a trip to Chamonix and didn’t have much food in the fridge. After initially caving and digging into a bag of cashews, I recalibrated and found a can of chickpeas, some fresh basil, tomatoes, cucumbers, snap peas, avocado and a bit of peppers and voila, lunch was ready!
– Chickpeas – I used a can for this. Remember to rinse the water off completely!
– Fresh basil, a handful (or coriander works well too)
– Snap peas, raw
– Cherry tomatoes
– Yellow bell pepper
– Apple cider vinaigrette, one of my fave recipes from Gwenyth Paltrow’s cookbook It’s all good:
1 tablespoon Dijon Mustard
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1/2 cup extra virgin olive oil
Sea salt & Freshly ground black pepper
Toss all the ingredients and serve. You’re done!