Ingredients

Dressing

• 1 x avocado, pitted and chopped
• 125 ml plain yoghurt
• 5 ml (1 t) Dijon Mustard
• salt and freshly ground black pepper

Salad

• 1 x 400 g can Rhodes Quality Chickpeas, drained and rinsed
• 1 avocado, pitted, and chopped
• 2 spring onions, chopped
• cucumber, chopped
• Juice of 1 lemon
• Salt and black pepper
• 65 ml bean sprouts
• 1ml chilli flakes

Method

1. Place the avocado, yoghurt, mustard and seasoning in a blender.
2. Process to puree and thin with a little water if necessary.
3. In a bowl, combine the Rhodes Quality Chickpeas, avocado, spring onions, cucumber and lemon juice.
4. Pour over the avocado dressing and toss to mix.
5. Season to taste.
6. Sprinkle with the bean sprouts and chilli flakes and swerve.