Rainbow veggie & chickpea salad with avocado dressing

Prep 20 mins | Serves 4

2 celery sticks, thinly sliced
2 Lebanese cucumbers, cut into thin matchsticks
2 cups finely shredded red cabbage
1 large carrot, shredded lengthways
1 small red or yellow capsicum, quartered, deseeded and finely sliced
400g can chickpeas, drained and rinsed
75g feta cheese, crumbled
1/3 cup pepita or sunflower seeds
Whole grain bread rolls, to serve

Avocado dressing:
1 ripe medium avocado, halved lengthways and stone removed
1 tbs extra virgin olive oil
2 tbs lemon juice
About 1/3 cup cold water

Step 1 To make avocado dressing, scoop avocado flesh into a high-speed blender. Add remaining ingredients. Blend until smooth. Add water and blend again to make a creamy consistency (add extra water if necessary). Set aside.

Step 2 Combine celery, cucumbers, cabbage, carrot, capsicum and chickpeas in a large bowl. Toss to combine. Drizzle with the avocado dressing. Gently toss to combine. Sprinkle with pepitas or sunflower seeds. Serve with bread rolls.

Good for you ... Hass Avocados

Avocados are one of the few fruits that contain fat, but it's in the form of unsaturated fat.

A source of vitamin E, a vitamin that helps protect cells from damage due to free radicals.

A good source of vitamin C and also a source of folate (a B vitamin). Both these vitamins contribute to the normal functioning of the body’s immune system.

Provides the B vitamins niacin (B3) and biotin, which both contribute to normal production of energy in the body.