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.

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“The human body has been designed to resist an infinite number of changes and attacks brought about by its environment. The secret of good health lies in successful adjustment to changing stresses on the body.” – Harry J. Johnson


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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. The Green Naturopath takes no responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.