CHICKPEA, CHERRY TOMATO & AVOCADO MIX

My go to lunch mix every time. It’s quick, it’s easy and I always have these ingredients on hand.

You can serve this mix on the following:

• Toasted sourdough

• Baked sweet potato skins

• Baked tortillas

• Rice thins

• With crackers (as a dip, just cut the ingredients even smaller)

• On its own

Serves 2 (for lunch or dinner)

Ingredients:

• 400g can chickpeas, drained

• 1 Lebanese cucumber, diced

• 1 cup cherry tomatoes, cut into quarters

• 2 spring onion, finely sliced

• 1 tbsp olive oil

• 1/2 lemon, juiced

• Salt & Pepper

• 1 avocado, smashed

Yogurt:

• 1 tbsp hummus

• 1 tbsp Greek yoghurt

Method:

1. In a bowl, add the drained chickpeas. Use a fork to mash them up. Add the diced cherry tomatoes, diced cucumber and spring onion. Mix well. Add the olive oil and lemon. Season well.

2. Add smashed avocado to whatever you’re serving your chickpea mix on. Then add your chickpea mix.

3. For the yoghurt - mix the hummus and yoghurt together and add a little more lemon juice. Dollop onto your chickpea mix.