Fresh, filling and lightly spicy, today’s quick lunch perfectly hit the spot!
I haven’t been to the supermarket in the past few days, so had rather slim pickings to create a meal from. But a carton of organic cooked chickpeas (ā¬0.99 from Tesco), a ripe avocado, a bag of fresh basil, a lemon and a section of store-cupboard staples did the trick.
I love the combo of fresh flavours and textures in this high-protein salad, and the basil really adds to it. While super simple, it was the mixture of ingredients I used to create a dressing that makes it a little bit more special…
Curry powder, nutritional yeast, lemon juice, balsamic vinegar, sea salt and black pepper create a light, tangy sauce to coat the chickpeas and avocado. Easy and delish! š
I would love to know if you get a chance to make this Five-Minute Curried Chickpea, Avocado and Basil Salad! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello š
- 1 can or carton of cooked chickpeas (230g drained weight)
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 1 tsp curry powder
- dash of balsamic vinegar
- 1/2 tsp smoked paprika
- pinch of sea salt and black pepper, to taste
- 1 ripe avocado, peeled, pitted and chopped
- handful of fresh basil leaves, stalks removed
- Drain and rinse the chickpeas and place them in a mixing bowl.
- Add the nutritional yeast, lemon juice, curry powder, balsamic, smoked paprika and salt and pepper, and mix together well.
- Add in the chopped avocado and basil leaves, top with a little ground black pepper, and serve.
- Any leftovers can be stored in an airtight container in the fridge for up to 3 days.