Curried chickpea & avocado salad

Curried chickpea & avocado salad

Ingredients

  • Chickpeas, canned and drained

    130g

  • Avocado

    (0.6 pc) 75g

  • Coconut oil

    (0.1 tbsp) 2g

  • Honey

    (0.2 tbsp) 4g

  • Tomatoes

    (1 pc) 90g

  • Cucumber

    (0.3 pc) 55g

  • Spinach

    (1 handfuls) 30g

  • Red onion

    (0.2 pc) 15g

Method

  • Heat the oil in a pan over a medium heat
  • Add the drained chickpeas to the pan, season with smoked paprika and fry for 2 minutes
  • Chop the cucumber, tomato, avocado and red onion and put them on a plate
  • Add the spinach and chickpea mix to the plate
  • Mix the honey, mustard and lemon juice together in a separate bowl and season with salt and pepper
  • Drizzle over the salad and serve

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