Chickpea salad with yoghurt lime dressing

Little salad recipe for you today. I've used mostly pantry ingredients for this one, with a little ripe avocado and some basil from the window garden on top.

There are some lovely, fresh flavours here, and it is filling with the chick peas.

This salad would be great for a bbq, and as a side to grilled chicken or other meats. Or you could just have it by itself with some crusty bread.

What you'll need

Makes enough for four people, as a side dish.

1 x 400g can chickpeas, drained.
1 large carrot, grated
2 roma tomatoes, finely chopped
Handful salted cashew nuts (or roasted nuts of your choice)
1/2 ripe avocado, peeled and roughly chopped
Handful of fresh basil, roughly torn

For the dressing
1/4 cup natural Greek yoghurt
1 tablespoon whole egg mayonnaise
Juice and zest of a lime
Pinch salt
1 tablespoon apple cider vinegar

What to do

Place all the salad ingredients, except the avocado and basil, in a large bowl.

Make the dressing - mix all the ingredients together and stir well to combine. Season to taste. Pour the dressing over the salad and mix carefully.

Pour the salad into a serving dish, sprinkle with the avocado and basil and serve immediately.