Watermelon and chickpea salad

Name: Watermelon and chickpea salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: ½ bunch coriander; 2 tbsp almonds; ½ bunch peppermint; 3 mini cucumbers; 500 g watermelons; 1 lemons; 1 tbsp balsamic vinegar; 1 tbsp avocado oil; 200 g chickpeas; 1 pinch chilli flakes; ½ tsp salt

Total: 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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Summer is finally here and so too is watermelon season. I could literally live off watermelon, which is why I add it to almost every meal. Watermelon also tastes great in savoury dishes and is perfect for a salad. I decided on a combination of chickpeas, cucumber and plenty of herbs for this particular recipe. The dressing is made of balsamic and nutty avocado oil, and the toasted almonds provide the desired crunch – simply heavenly!

Fanny Frey - fannythefoodie

Ingredients

for 2 person

Salad
500 g	watermelon, cut into cubes (yields approx. 400 g peeled)
3	mini cucumbers, sliced lengthwise
200 g	chickpeas (cooked or tinned), rinsed, drained
½ bunch	peppermint, finely chopped
½ bunch	coriander, finely chopped

Dressing
1 tbsp	avocado oil
1 tbsp	balsamic vinegar
1	lemon, use only the juice
1 pinch	chilli flakes
½ tsp	salt

To serve
2 tbsp	almonds, toasted

How it's done

Salad

Mix all of the ingredients in a bowl.

Dressing

Place all of the ingredients in a sealed jar, shake well.

To serve

Mix the dressing in with the salad. Sprinkle with the almonds.

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