Ingredients:

• 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)

Directions:

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.