Avocado, Chickpea and Corn Salad

Now here’s a salad I could fall in love with! A combination of some of my favorite foods, it takes practically no time to put together. It is delicious to eat as a dip with crackers or chips and super yum slathered on toasted sourdough.

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Recipe

Avocado, Chickpea and Corn Salad

(Makes 1 medium-sized bowl)

Ingredients

1 cup cooked chickpeas, divided 
1 large, ripe avocado, cubed
2 tbsp finely chopped red onion
2 tbsp chopped cilantro
1 tbsp nutritional yeast (optional)
1/4 cup cooked sweet corn 
1/2 tsp Za’atar (or any dried herb/spice mix of your choice)
Garlic salt, pepper, crushed red chilli flakes and fresh lime juice to taste 

Method

Pulse half of the chickpeas with the avocado, onion, cilantro, nutritional yeast in a blender until roughly mashed (alternately, you can use a potato masher/fork to roughly mash them together). 

Mix in the remaining chickpeas, sweet corn and spice mix.

Season to taste with the garlic salt, pepper, red chilli flakes and lime juice. Serve immediately.