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Avocado and chickpea salad with spinach and tomatoes

Love ya heart chickpea salad

This chickpea salad contains vegetables and unsaturated fat sources such as avocado, olives and most nuts and seeds which are great for the heart. The dressing is made with macadamia nut oil (you can swap this for extra virgin olive oil) and balsamic vinegar, to show some love to your heart! Serve it as a side salad to some heart healthy fish like salmon.


Serves: 4

Number of ingredients: 9

To prep: 10 minutes

Difficulty: easy

Nutrition per serving

  • Energy: 1096kJ

  • Protein: 17.0g

  • Total fat: 12.0g

  • - saturated fat: 2.3g

  • Carboydrate: 16.8g

  • Fibre: 6.9g

  • Sodium: 182.2mg


400g fresh baby spinach leaves, washed and drained

1 small avocado, chopped or sliced

1 x 200g punnet of cherry tomatoes, each sliced in half

1 x 400g can of chickpeas, drained and rinsed – gives about 240g chickpeas

2 teaspoons sunflower seeds

1 teaspoon sesame seeds

3 teaspoons pepitas


4 tablespoon balsamic vinegar

1 teaspoon macadamia nut oil


1 Toast the sunflower and sesame seeds and pepitas in a small pan for a few minutes. Shake the whole time it is on the heat so they don’t burn. Put aside to cool.

2 In a bowl, place the spinach leaves, avocado, halved cherry tomatoes and drained and rinsed chickpeas, and toss.

3 Just before serving, whisk together the vinegar and oil in a small bowl or jug and pour over the salad.

4 Sprinkle over the cooled, toasted seeds.