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Chickpeas salad

Course Salad
Prep Time 10 minutes
Author gluten freak foodie

Ingredients

  • 1/2 Avocado
  • 100 gr Chickpeas
  • 1 Fennel
  • 1 tbsp EVO
  • 1 tbsp Lemon juice
  • 100 gr Tomatoes
  • 1 tbsp Mix seeds (sunflower, pumpkin, pine etc)
  • 1 clove Garlic

Instructions

  1. I prefer using the dry organic chickpeas; they need to stay in the water for at least 8 hours. Cooking time for the chickpeas is about 3 hours. 

    If you don't have time to cook, no worries you can always use organic chickpeas in a can.

  2. In a large bowl put the chickpeas, the sliced fennel, the avocado, and the tomatoes. Aside prepare a vinaigrette with EVO, lemon juice, garlic and basil. I like the salad with a sprinkle of seeds.

  3. To bring the salad at work, consider using a jar instead of a plastic container. #no plastic