Chicken, chickpea and avocado salad

Summer is here, which means it is time to start experimenting with light and healthy salads. This one is a tasty idea to to get you started.

Recipe «Chicken, chickpea and avocado salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: olive oil cooking spray, 700g chicken breast fillets, trimmed, 1 1/2 tbsp ground cumin, 400g can chickpeas, rinsed, drained, 1 medium avocado, halved, thinly sliced , 80g baby rocket leaves, 1 small red onion, halved, thinly sliced, 12 basil leaves, shredded , 2 tbsp lime juice, 1 garlic clove, crushed.

Ingredients:

• olive oil cooking spray 
• 700g chicken breast fillets, trimmed 
• 1 1/2 tbsp ground cumin 
• 400g can chickpeas, rinsed, drained 
• 1 medium avocado, halved, thinly sliced 
• 80g baby rocket leaves 
• 1 small red onion, halved, thinly sliced 
• 12 basil leaves, shredded 
• 2 tbsp lime juice 
• 1 garlic clove, crushed 

Instructions

1. Preheat a barbecue plate or chargrill on medium-high heat. Place chicken in a glass dish. Spray both sides with oil. Sprinkle with cumin and turn to coat. Season with salt. Cook for 4 to 5 minutes each side or until browned and cooked through. Remove to a plate. Cover with foil and set aside for 5 minutes to rest. Slice across the grain into 1cm-thick pieces.
2. Place chickpeas, avocado, rocket, onion, basil and chicken in a bowl. Season with pepper.
3. Combine lime juice and garlic in a jug. Pour over salad. Toss to combine. Divide salad between plates. Serve.