Name: Spicy British Tomato, Chickpea & Avocado Salad
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 100g/4oz bulgur wheat; 2 tsp vegetable stock powder, or ½ vegetable stock cube; 1 x 400g tin chickpeas, drained and rinsed; 200g/7oz British cherry or baby plum tomatoes, halved; 2 ripe avocados, peeled, pitted and sliced; 1 yellow pepper, deseeded and sliced; Salt and freshly ground black pepper; 1 x 80g bag spinach, rocket and watercress salad; 1 tsp cumin seeds; 2 tbsp mixed seeds; For the dressing; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp Dijon mustard; A pinch each of salt, black pepper and sugar

VMG Recipes