Chickpea salad

This is a quick healthy and filling lunch, dinner or side with a good balance of protein, carbohydrates, fibre and digestive support to leave you feeling energised and satisfied.


  • 2 celery stalks
  • 1 Lebanese Cucumber
  • ½ red salad onion
  • 1 red capsicum
  • 1 avocado
  • 1 handful of coriander
  • 400g can of organic chickpea (rinsed)
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. Fresh lemon juice
  • 1 tbsp. Extra virgin olive oil
  • Cracked black pepper (Ground freshly on top of salad to taste)


Dice the celery, cucumber, onion, avocado capsicum and chickpeas into a bowl with the chickpeas.

Add the Balsamic vinegar, lemon, extra virgin olive oil and cracked black pepper to the mixture.

Stir all the ingredients together to combine well.