Serving Size
4
Ingredients
2 medium tomatoes, cubed
¼ cucumber, cubed
2 medium carrots, quatered and sliced
1 slice feta, cubed
820 g tin chickpeas or beans of your choice, drained and rinsed
1 avocado, cubed (when in season)
Salad dressing
15 ml red or white grape vinegar
30 ml canola or olive oil
10 ml fresh thyme leaves
2.50 ml ground cumin
2.50 ml sugar
1.20 ml salt
Lemon juice and black pepper to taste
Method

1. Mix all the salad ingredients together.
2. Salad dressing: mix all the ingredients together and season with lemon juice and pepper.
3. Toss dressing through the salad. Keep the avocado separate and cut just before eating. Enjoy as a light meal or as lunch at work. Pack a portion of fruit for a more filling lunch.

Tips

1. For a different flavour, use orange juice instead of the vinegar in the salad dressing. Leave out the sugar.
2. This salad will be delicious with herbs like mint and parsley. Add fresh leaves to the salad just before serving.
3. Beans like red kidney beans, butter beans and cannellini beans work well in this dish. Use a combination of beans and chickpeas or just beans, if preferred.

This recipe is in Cooking from the heart 2. Download PDF recipe book here.

Ingredients

Serving Size
 4
Ingredients
 2 medium tomatoes, cubed
 ¼ cucumber, cubed
 2 medium carrots, quatered and sliced
 1 slice feta, cubed
 820 g tin chickpeas or beans of your choice, drained and rinsed
 1 avocado, cubed (when in season)
Salad dressing
 15 ml red or white grape vinegar
 30 ml canola or olive oil
 10 ml fresh thyme leaves
 2.50 ml ground cumin
 2.50 ml sugar
 1.20 ml salt
 Lemon juice and black pepper to taste

Directions

Method
1

1. Mix all the salad ingredients together.
2. Salad dressing: mix all the ingredients together and season with lemon juice and pepper.
3. Toss dressing through the salad. Keep the avocado separate and cut just before eating. Enjoy as a light meal or as lunch at work. Pack a portion of fruit for a more filling lunch.

2

Tips

1. For a different flavour, use orange juice instead of the vinegar in the salad dressing. Leave out the sugar.
2. This salad will be delicious with herbs like mint and parsley. Add fresh leaves to the salad just before serving.
3. Beans like red kidney beans, butter beans and cannellini beans work well in this dish. Use a combination of beans and chickpeas or just beans, if preferred.

3

This recipe is in Cooking from the heart 2. Download PDF recipe book here.

Vegetarian chickpea salad