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Carrot and chickpea salad with orange and avocado (v)

This is an easy, fresh dish that could serve as a light main for 2-3 people or a side dish for more.

Original post (with pictures) here.

1 1/2 cups lettuce or spinach leaves, chopped
2 large carrots, grated
1 red capsicum (pepper), finely sliced
1 orange, peeled and diced
1 1/2 cups cooked chickpeas (mine were cooked from dry but this is equivalent to roughly 1 400g tin)
1 orange, juiced
2 tsp soy sauce
Small bunch chives, chopped (roughly 1 tbsp chopped)
Small bunch parsley, chopped (roughly 1 tbsp chopped)
1 avocado

1. Combine the lettuce, grated carrot, capsicum, diced orange and chickpeas in a large bowl or serving dish.
2. Combine the orange juice, soy sauce and chopped herbs in a small container and whisk to combine. Pour over the salad and toss through.
3. Slice the avocado and arrange on top of the salad.