Kale, Avocado, Chickpea and Vegetable Salad - WellBeing Magazine

Ingredients

• 1 red onion, thinly sliced
• 1 corn cob, kernels removed
• 2 Lebanese cucumbers, roughly diced
• 1 small daikon radish, thinly sliced
• 1 carrot, grated
• 2 handfuls sugar-snap peas, top & tailed
• Juice, 1 lemon
• Salt, to taste
• 1 avocado
• 1 bunch curly kale, leaves roughly chopped
• 1½ cups cooked chickpeas
• 1 loaf sourdough bread