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 toasted sourdough, baked sweet potato skins, baked tortillas or rice thins, with crackers as a dip (just cut the ingredients even smaller) or simply on its own.
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Ingredients
- 400 g canned chickpeas drained & rinsed
- 1 cup cherry tomatoes quartered
- 1 lebanese cucumber diced
- 2 spring onions finely sliced
- 1 tablespoon extra virgin olive oil
- 1/2 lemon juice squeezed
- sea salt & cracked black pepper
- 1 avocado smashed
- 1 tablespoon hummus
- 1 tablespoon greek yoghurt
- lemon juice to taste
- Yoghurt
Instructions
- Place the chickpeas in a bowl and use a fork to mash them up. Add the cherry tomatoes, cucumber and spring onion. Mix well. Add the olive oil and lemon juice. Season well.400 g canned chickpeas, 1 cup cherry tomatoes, 1 lebanese cucumber, 2 spring onions, 1 tablespoon extra virgin olive oil, 1/2 lemon
- For the yoghurt: Mix the hummus and yoghurt together and add a little lemon juice.1 tablespoon hummus, 1 tablespoon greek yoghurt, lemon juice
- Add the smashed avocado to whatever you’re serving your chickpea mix on. Top with the mix and a dollop of the yoghurt.1 avocado, Yoghurt
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