Spekboom, chickpea and tomato salad recipe | TASTE

Ingredients

• 2 x 400 g cans chickpeas, drained and rinsed
• 250 g baby tomatoes, halved
• 2 avocados, peeled, pitted and sliced
• 1/2 onion, sliced and blanched
• two handfuls spekboom leaves, rinsed
• Maldon salt, to taste
• For the dressing, mix together
• 1/3 cup extra virgin olive oil
• 3 T white-wine vinegar
• 1 T honey
• 1 T smooth mustard
• freshly ground black pepper
• 2 sprigs flat-leaf parsley, roughly chopped