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.