- 4 Ripe Avocados, peeled and quartered
- 1 Cup quinoa
- 1x 410g Tin chickpeas, drained
- 30g Flat leaf parsley
- Cook the quinoa by placing 1 cup quinoa in a pot with 2 cups water, bring to boil, reduce heat to a simmer, cover and cook for 12 minutes until water has evaporated, fluff with a fork and the grains should be swollen and glassy.
- Toss all the ingredients together, season with sea salt and black pepper, and serve warm with lemon wedges and olive oil.