Mexican-style Corn Salad with Avocado

Name: Mexican-style Corn Salad with Avocado
Ingredients: 1 tin of chickpeas (400g tin) drained & rinsed; 1 cup (120g) frozen corn kernels defrosted (if time permits, for extra flavour char-grill a cob of corn); 1/2 bunch of fresh flat leaf parsley chopped; 1/2 red onion finely diced; 1/4 avocado (medium, 240g) diced; 1/3 cup (40g) parmesan (or cotija cheese), finely grated; 1 lime juiced; salt & pepper, to taste

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Prediction: you'll love the flavors and colors in this Mexican-inspired salad just as much as Dan does! Dive in to have lunch ready in just 10 minutes, no cooking required.

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Ingredients

1 tin of chickpeas (400g tin) drained & rinsed
1 cup (120g) frozen corn kernels defrosted (if time permits, for extra flavour char-grill a cob of corn)
1/2 bunch of fresh flat leaf parsley chopped
1/2 red onion finely diced
1/4 avocado (medium, 240g) diced
1/3 cup (40g) parmesan (or cotija cheese), finely grated
1 lime juiced
salt & pepper, to taste