Delicious and fresh salad to have on the go – it’s SUPER easy and very quick!
Avocado is good fat!!!
Prep time: 15mins
cook time: 0 mins
400g of chickpeas*
250g of ORGANIC corn
5-6 fresh tomatoes ( I’d suggest you do for the specials types that are delicious when raw – rose de berne, ananas, coeur de boeuf, kakao)
Olive oil (best quality you have)
apple cider vinegar
1 pinch of oregano dried herbs
balsamic vinegar – optional
Black sesame grains – optional
Chop your tomatoes into small dices, put then in a salad bowl.
Add the corn and chickpeas.
Mix 6t. spoons of olive oil with 5 t.s of cider vinegar in a jar with a pinch of dried oregano and a pinch of salt.
Chop your avocados in half – use your knife to help you get the core out ( https://www.youtube.com/watch?v=t3sWSp4tpK0 )
I added a mix of 3 t.s of balsamic vinegar and 5 of olive oil into my avo 🙂
Option to sprinkle some black sesame on it! – Looks delish for your presentation.
Serve your salad by adding your sauce (first mix you created) serve with half an avocado on each plate for the beauty of the eyes and enjoy your meal!
Perfect for a started or simply a nourishing dish in your summers!
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With love and light
*I recommend you buy dried chickpeas – which will then need to be soaked overnight and cooked for 1h30 after that – don’t forget to change your water from soaking to cooking!
At least you now know what’s filling your chickpeas!