Avocado, Broccoli and Chickpea Salad

Serves 4



• 1 ½ broccoli heads, cut into small bite sized pieces

• 3 ripe avocados, sliced into small cubes

• Handful of fresh coriander, roughly chopped

• 400g can of chickpeas, drained

• Juice of 3 limes

• 2 tbsp. tahini

• 2 tsp tamari

• 3 tbsp. olive oil

• 2 tsp honey or maple syrup

• ½ tsp ginger, finely grated

• Sea salt, to taste



• Steam broccoli in a steamer for approximately 5-7 minutes, until cooked but still crunchy.


• Place broccoli, avocado, chickpeas and coriander in a salad bowl, gently combine.


• Combine lime juice, tahini, tamari, olive oil, honey or maple syrup, ginger and salt in a small jug and whisk to combine thoroughly.


• Drizzle dressing over the salad. Serve.


Not Only Delicious, But Also Nutritious Because:

• Broccoli is full of phytonutrients called sulforaphane that work to support optimum health and protect against disease. It is also rich in antioxidants including Vitamin C, E and CoQ10 which help protect the skin from free radicals, one of the major causes of skin aging.


Recipe from The Balanced Body Australia