Curried Chickpea Salad

A fresh and light salad to enjoy all summer long. The chickpeas add some crunch while also helping you meet your daily protein needs.

Ingredients

• 1 cup cooked chickpeas

• 1 tsp curry powder

• 2 cups cucumber, diced

• 2 cups cherry tomatoes, halved

• 1-1/2 avocado

• 2 cups rocket/arugula

• 1 handful fresh mint

• Juice of 1 lemon

Coat the chickpeas with the curry powder and place on a lined baking tray. Bake at 260 degrees C until crisp (about 10 minutes).

Throw in the rest of the ingredients into a salad bowl and pour over the lemon juice. Top with the chickpeas and serve. Enjoy!

Don’t forget to tag me in your creations on instagram @umoyawellness