Recipe – Tangy Chickpea Salad

250g Chickpeas (soaked or canned)
4 Tomatoes
2 sticks Celery
1 red Onion
250g Corn fresh or canned
1 Red Capsicum
1 Avocado

2 tbsp Apple cider vinegar
1 tbsp Olive oil
Juice of 1 Lemon juice
1 tbsp Agave
2 cloves minced Garlic
1 fresh Chili finely chopped
Celtic Sea Salt & cracked pepper to taste

Finely chop all the salad ingredients, place into a salad bowel with the chickpeas and corn
Place all the dressing ingredients in a jar or bottle and shake well, pour over the salad and serve over cooked brown rice or with your favorite meal.

*You might like to adjust the dressing quantities to suit your personal taste.


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