This vegan dish is a nice simple one that can be served in fresh lettuce leaves, in a wrap or on a nice toasted piece of homemade sourdough.
1 ½ cups of cooked chickpeas
1 avocado pitted and peeled
1 tbs apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
1 apple, cored and diced
1 cob of corn, cobbed and pan fried
½ small cucumber diced
Salt and pepper, to taste
Optional splash of chilli sauce for a kick
Baby cos leaves to serve salad in
1. Place chickpeas in a bowl and crush with a fork or potato masher until broken into pieces.
2. In a separate bowl mash avocado. Add the vinegar mustard and maple syrup and stir through.
3. Add the chickpeas, apple, corn and cucumber to the avocado mix. Lightly stir together. Add salt and pepper to taste.
4. Serve in lettuce leaves or desired base.
This dish is best enjoyed fresh, within a few hours of making.