- On: 31 Aug 2017
- Hits: 565
- 2 celery stalks
- 1 Lebanese Cucumber
- ½ red salad onion
- 1 red capsicum
- 1 avocado
- 1 handful of coriander
- 400g can of organic chickpea (rinsed)
- 1 tbsp. Balsamic vinegar
- 1 tbsp. Fresh lemon juice
- 1 tbsp. Extra virgin olive oil
- Cracked black pepper (Ground freshly on top of salad to taste)
Dice the celery, cucumber, onion, avocado capsicum and chickpeas into a bowl with the chickpeas.
Add the Balsamic vinegar, lemon, extra virgin olive oil and cracked black pepper to the mixture.
Stir all the ingredients together to combine well.