Serves: 1
Prep: 10 min
2 tsp white balsamic vinegar
2 tsp extra-virgin olive oil
125g can chickpeas, rinsed, drained
1 celery stick finely chopped
2 tbs almonds, chopped
1 carrot, peeled, sliced
75g cherry tomatoes, halved
½ small avocado, sliced
1 large handful salad leaves
1 Combine vinegar and oil in a small bowl. Add the chickpeas, celery and almonds and season with salt and pepper to taste. Stir to combine. Layer chickpeas, carrot, tomatoes, avocado and salad leaves in a jar.
2 Serve with a slice wholegrain bread if extra hungry.