Looking for an easy and refreshing lunch option? Try my latest salad bursting with a handful of nutrient-rich ingredients and colourful flavours… I love to stuff it into pita pockets for an extra delightful twist.

This recipe is SO easy to whip up – plus, the dijon maple dressing will have you making this on repeat.

Enjoy,

Jess x

Ingredients:

• 1 Lebanese cucumber, diced
• 15 cherry tomatoes, quartered 
• 1 400g (14.1oz) tin chickpeas, rinsed & drained
• 1 avocado, diced
• ⅛ red onion, finely sliced
• ½ bunch mint, leaves picked & chopped
• 100g (3.5oz) feta, crumbled
• 2 tbsp black sesame seeds

For the dressing:

• 2 tbsp extra virgin olive oil 
• ½ lemon, juiced
• 2 tsp maple syrup
• 2 tsp dijon mustard 
• Sea salt & black pepper

Method:

Whisk together the salad dressing in a small bowl or jar. Season with sea salt and black pepper. 

Combine all of the salad ingredients in a large mixing bowl. Pour the dressing over the top and toss to combine. 

Time to cook: 10

Serves: 4