Chickpea, tomato and red pepper salad, avocado dressing recipe | delicious. magazine

Ingredients

• 50g watercress, large stalks removed
• 50g wild rocket
• 50g baby leaf spinach
• 1 large carrot, coarsely grated
• 150g cherry tomatoes, halved
• 1 small red pepper, deseeded and thinly sliced
• 100g canned chickpeas, drained, or dried chickpeas, cooked and drained
• 2 tbsp sunflower seeds, lightly toasted
• For the avocado dressing
• 1 ripe avocado
• 1 tsp Dijon mustard
• 2 tbsp fresh lemon juice
• Dash of Tabasco sauce
• 2 tbsp extra-virgin olive oil