Ingredients

  • 1 (15 ounce) can chickpeas
  • 1 -2 ripe avocado
  • 2 cups shredded cabbage
  • 1⁄2 cup pitted olive
  • 1⁄2 cup sun-dried tomato, chopped (If preferred, you could soak the Sundried tomatoes in boiling water for about 5-10 minutes until sof)
  • 1 -2 spring onion, chopped
  • 1 -2 tablespoon fresh parsley, chopped
  • 1⁄2 cup cold extra virgin olive oil
  • 1⁄2 teaspoon herb-seasoned salt

Directions

  • Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.
  • Dressing----------.
  • Blend spring onions, parsley, salt and olive oil.
  • Pour over salad ingredients.

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