Chickpea Salad

Meal type: Lunch

Two serves

20 minutes of preparation

115g chickpeas

125g cherry tomatoes (halved)

100g cucumber (diced)

30g Kalamata olives (halved)

25g Red Onion (thinly sliced)

50g Corn kernels

5g parsley (chopped)

80g large avocado (chopped)

27.5g extra virgin olive oil (for dressing)

15g lemon juice or apple cider vinegar (for dressing)

15g mustard (for dressing)

7.5g honey or maple syrup (for dressing)

0.5 teaspoon dried oregano (for dressing)

Salt and Pepper to taste

Optional: 30g Feta Cheese, crumbled

To a medium bowl, add 27.5 grams extra virgin olive oil, 15 grams lemon juice, 15 grams mustard, 7.5 grams honey, 0.5 teaspoon dried oregano, 0.38 teaspoon salt, and 0.06 teaspoon black pepper. Whisk well until combined. Drain and rinse 115 grams chickpeas, then add them to the bowl with the dressing. Toss and set aside to marinate for 10 minutes while you cut the vegetables.
To a large mixing bowl, add 125 grams cherry tomatoes (halved), 100 grams cucumber (diced), 30 grams Kalamata olives (halved), 25 grams red onion (chopped), 50 grams corn kernels, 5 grams parsley (chopped), and 0.5 large avocado (diced).
Tip the dressing and the chickpeas over onto the veggies and toss well. Taste and adjust for salt before serving.
Optional: Crumble feta over salad to serve