Chickpea, tomato and red pepper salad, avocado dressing
- February 2008
- Serves 4 people
- Ready in 10 minutes
This chickpea, tomato and red pepper salad can be served as a simple lunch, a side dish or alongside griddled chicken fillets, lean ham, prawns or low-fat tuna.
- Dairy-free recipes
- 17.7g (2.9g saturated)
- 11.7g (5.4g sugar)
For an alternative mustard dressing, put 2 teaspoons Dijon mustard into a small bowl with 1 teaspoon white or red wine vinegar and mix together. Whisk in 3 tablespoons extra-virgin olive oil very gradually. It will get very thick. Gradually whisk in 11/2 tablespoons cold water, a pinch of caster sugar and a little seasoning. Add some avocado to the salad.
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