Chickpea Avocado Salad

Ingredients

• 400 g chickpeas (drained weight; canned)
• 200 g radishes
• 1 romaine lettuce heart
• 1 Red Onion
• 2 Avocados
• 100 g yogurt (1.5% fat)
• 20 g crème fraîche (1 tbsp)
• 1 tsp Honey
• 2 tbsp Lime juice
• Salt
• 2 basil stalks

Instructions

1. 1.

   Drain chickpeas in a sieve, rinse cold and let them drain well.

2. 2.

   Wash radishes, trim and dice small. Wash lettuce, dry by patting and tear into bite‑size pieces.

3. 3.

   Peel onion and slice into rings. Peel avocados, halve, remove pits, cut flesh into thin strips.

4. 4.

   Arrange all salad ingredients decoratively on a plate.

5. 5.

   For the dressing whisk yogurt with crème fraîche, honey, lime juice and 3–4 tbsp water. Season with salt and pour into a glass.

6. 6.

   Wash basil, shake dry and pluck leaves. Sprinkle basil over salad. Serve extra dressing alongside.