Egyptian Chickpea & Avocado Salad

You Will Need:

  • 2 cups finely shredded white cabbage
  • Tin of chickpeas (pref organic)
  • 1 large(or 2 small) firm but ripe avocado
  • 1/3 cup of sun-dried tomatoes(not in oil)chopped
  • 3 spring onions sliced
  • 1/2 - 3/4 cup chopped parsley
  • "Garlic and herb salt"
  • Olive oil
  • Five or six stoned black olives (optional)
Print This Recipe
E-mail this to Friends Add to Facebook Tweet this Post to Myspace More ways to share...

Egyptian Chickpea & Avocado Salad

Very healthy with four veggies, plus pulses, and low fat. It's also amazingly easy to make and delicious - and looks very pretty on the table!

Directions:

Variation:

You can vary the amounts of each vegetable depending on what's available. If you use 2 avocados it means you can use less oil.

Recipe thanks to Janet Adams


Animals AustraliaThis and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org