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Rainbow veggie & chickpea salad with avocado dressing

Preparation: 20 mins Serves: 4

2 celery sticks, thinly sliced
2 Lebanese cucumbers, cut into thin match sticks
2 cups finely shredded red cabbage
1 large carrot, shredded lengthways
1 small red or yellow capsicum, quartered, deseeded and finely sliced
400g can chickpeas, drained and rinsed75g feta cheese, crumbled
1/3 cup pepita or sunflower seeds
Whole grain bread rolls, to serve

Avocado dressing:
1 ripe medium avocado, halved lengthways and stone removed
1 tbs extra virgin olive oil
2 tbs lemon juice
About 1/3 cup cold water

Step 1: To make avocado dressing, scoop avocado flesh into a high-speed blender. Add remaining ingredients. Blend until smooth. Add water and blend again to make a creamyconsistency (add extra water if necessary). Set aside.

Step 2: Combine celery, cucumbers, cabbage, carrot, capsicum and chickpeas in a large bowl. Toss to combine. Drizzle with the avocado dressing. Gently tossto combine. Sprinkle with pepitas or sunflower seeds. Serve with bread rolls.

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