Chickpea, Avocado and Pea Shoot Salad
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup cherry tomatoes, halved
1 cup pea shoots
2-3 red or easter radish, thinly sliced (optional)
1 tablespoon extra virgin olive oil
2 tablespoons pulp-free orange juice
1 teaspoon finely grated orange rind
1/4 teaspoon coarse grey sea saltShop this recipe
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.