This is one of my most regularly made recipes. The key to its greatness is chopping everything quite small, so you get a little bit of everything in every mouthful. It’s fresh and full of flavour, and filling while also being light, making it the perfect weekday lunch or dinner for post-indulgent times.
While it doesn’t use a dressing per se, the red onion and olives pair perfectly with the lemon and olive oil to enhance the natural flavours of the fresh veggies the way a dressing would. It’s really something.
Ingredients 11
400 g chickpeas, tin, drained, rinsed
1 red onion, small, finely chopped
2 ‒ 3 stalks celery, finely chopped
1 red capsicum (bell pepper), seeded, finely chopped
Handful baby roma tomato, large, finely chopped
Handful pitted black olives, small, finely chopped
2 handfuls rocket, large, chopped
1 avocado, ripe, diced
1 lemon juice
Drizzle olive oil
60 g toasted pine nuts
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Method 3
Put the in a large mixing bowl, then add the , , , and . Give it all a big stir.
Add the and to the bowl along with the , and most of the toasted or seeds. Use a spoon to give the salad a light mix, then top with the remaining nuts or seeds and serve.
This will keep in the fridge for up to 3–4 days.
Jessica Prescott's tips
This will keep in the fridge for up to 3–4 days. To pump up the protein, add a boiled, chopped egg and 100 g (3½ oz) of crumbled Danish feta or goat’s cheese. Alternatively, try 1½ cups (275 g/9½ oz) of cooked quinoa. Allow the quinoa to cool before combining with the salad – the heat will cause the ingredients to wilt slightly, and leftovers won’t keep as well.
