Recipe: Chickpea, Avocado and Walnut Salad
It’s finally warmed up for summer and time to dust off the salad recipes. There are really endless varieties of salads. You don’t need to stick to lettuce, tomato and cucumber. Choose from your favourite vegetables, seeds, nuts, beans, herbs etc and a healthy dressing like lemon juice and olive oil. This works well on it’s own or as a side salad.
If you suffer from IBS symptoms, are on a SIBO treatment plan or you’re sensitive to FODMAPs look for swaps like tomatoes instead of chickpeas, avoid the garlic, olives instead of the avocado and pumpkin instead of the walnuts if you find nuts hard to digest. Be as creative as you like within your own unique dietary requirements.
Ingredients – Serves 2
1 ripe avocado, stoned, scooped from the skin and diced
220g chickpeas (1/2 a tin)
2 tbsp extra virgin olive oil
1 tsp fresh lemon juice
1 clove garlic, crushed
55g walnut pieces or chopped almonds
1/2 tbsp chopped parsley to garnish
Sea salt & black pepper to taste
2 handfuls of lettuce, chopped or torn
Drain and wash the chickpeas and combine, in a bowl, with the avocado.
In a jar/blender mix the oil, lemon juice and garlic, season with salt and pepper. Add the lettuce to the bowl and sprinkle with nut pieces.
Garnish with parsley and serve on it’s on for a snack or with a piece of grilled meat or fish for a complete meal.