Chickpea salad with avocado mayo and yellow courgetti
9th Jul, 2015


  • 100g chickpeas
  • 1 tsp rapeseed oil
  • Juice ½ lemon
  • Pinch salt
  • Pinch cracked black pepper
  • Handful cashew nuts, lightly toasted
  • 2 spring onions, sliced
  • 5 radishes, chopped
  • 100g cherry tomatoes, halved
  • Handful parsley, finely chopped
  • 4 chives, finely chopped
  • For the avocado mayonnaise
  • 1/2 avocado
  • 1 tsp rapeseed oil
  • Juice ½ lemon
  • 3 chives, roughly chopped
  • Pinch salt
  • Pinch pepper
  • 1 yellow courgette, grated into thin strips with a julienne peeler

Equipment required:

To make: 

Soak the chickpeas overnight.

Drain the chickpeas and place them in a pan. Cover with twice the amount of water and bring to the boil. Simmer for 2 hours then drain and leave to cool. Or if you are using tinned, simply crack open the tin, drain and rinse thoroughly under cold water.

Place the chickpeas in a bowl. Add the rapeseed oil, lemon juice, salt, pepper, toasted cashew nuts, spring onions, radishes, tomatoes, parsley and chives. Mix well and set aside.

To make the avocado mayonnaise simply place the avocado, oil, lemon juice, chives, salt and pepper, in a small food processor and blitz until it resembles the consistency of mayonnaise. Place half of the mayonnaise into a bowl and mix with the yellow courgette.

Now place the courgetti in a bowl, top with the chick pea salad and finally add a dollop of the avocado mayonnaise and some fresh chili.



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