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Serves: serves 4
Prep Time: Quick & Easy


1/2 red onions, minced

2 large carrots, finely chopped

1 (15-ounce) can chickpeas, rinsed and drained

1/2 cup cherry tomatoes, halved

2 avocados, peeled, pitted and diced

1 cup pea shoots

2-3 red or easter radish, thinly sliced (optional)

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

2 tablespoons pulp-free orange juice

1 teaspoon finely grated orange rind

1 tablespoon pure lime juice

1 tablespoon dill, chopped

1/4 teaspoon coarse grey sea salt

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1. To prepare salad, place onion, carrot, radishes (if using) and chickpeas in a large bowl. Bring a pot of water to a boil and pour over vegetables. Let stand 2 to 3 minutes. Drain well and set aside.

2. To prepare dressing, whisk together Extra Virgin Olive Oil, Balsamic Vinegar, Orange Juice, Orange Rind, Lime Juice, chopped dill, sea salt, in a small skillet over medium heat. Simmer until thoroughly heated.

3. Add tomatoes, avocados and pea shoots to chickpea mixture and drizzle dressing over top. Toss to coat; serve warm.