Tomato, Avocado & Chickpea Salad


This high-protein vitamin and mineral-packed salad is perfect as an accompaniment to a spring picnic or a main meal while entertaining. Crisp and colourful, it is a beautiful addition to your spring function, wherever that may be.

Table of Contents


  • 250g cherry tomatoes
  • 250g tinned corn
  • 600g tinned chickpeas
  • 1 avocado diced
  • 125g spinach leaves
  • 2 tbsp white wine vinegar and olive oil


Drain corn and brown in a fry pan over high heat. Set aside to cool. Drain and rinse chickpeas. Cut cherry tomatoes into quarters. Cut avocado into large chunks, and roughly chop spinach. To make the dressing combine oil and vinegar in a bowl, season to taste with salt and pepper, and whisk till combined. Add all ingredients to a bowl, pour over the dressing, and toss to coat. Enjoy!

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