Ingredients:
1 (15 ounce) cans chickpeas
1 -2 ripe avocados
2 cups shredded cabbage
1/2 cup pitted olives
1/2 cup sun-dried tomatoes, chopped ( If preferred, you could soak the Sundried tomatoes in boiling water for about 5-10 minutes until sof)
1 -2 spring onions, 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.
Servings: 4
Time preparation: 5 min.
Time total: 5 min.