- 80g Chickpeas (Canned) (Drained)
- 20g Spinach
- 50g Tomato
- 50g Cucumber
- 30g Avocado
- 5g Olive Oil
- Red Onion, to taste
- Lemon Juice, 2 tsp
- Prepare vegetables: dice tomato, slice cucumber, dice avocado and dice onion.
- Drain and rinse chickpeas.
- Add all vegetables and chickpeas to a large bowl. Drizzle with lemon juice and oil. Season to taste and mix until evenly combined.
- *This salad can be stored in an air-tight container and kept in the fridge for 3-4 days.