Kale, Avocado, Chickpea & Vegetable Salad
1 red onion, thinly sliced
1 corn cob, kernels removed
2 lebanese cucumbers, roughly diced
1 small daikon radish, thinly sliced
1 carrot, grated
2 handfuls sugar snap peas, topped and tailed
Juice of 1 lemon
Salt to taste
1 bunch curly kale, leaves roughly chopped
1½ cups cooked chickpeas
4 slices sourdough bread
Place all vegetables except the kale into a bowl, then add the lemon juice and salt.
Massage the avocado into the kale leaves until the kale becomes softened. Add the chickpeas and mix well. Serve in a bowl with fresh sourdough bread on the side.
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