avocado and chickpea salad

Heart healthy salad

All vegetables and unsaturated fat sources such as avocado, olives and most nuts and seeds are great for the heart so we’ve thrown a few ingredients together with a dressing 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.
1 Star2 Stars3 Stars4 Stars5 Stars
  • 4
  • 9
  • 10
  • easy
Nutrition per serve
  • Energy 1096kJ
  • Protein 17g
  • Total fat 12g
  • - saturated fat 2.3g
  • Carbohydrate 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.

Rate this Recipe

1 Star2 Stars3 Stars4 Stars5 Stars
Provider Acknowledgement

Dale Cooke, APD

Join our community of over 33,000 people living with diabetes