Travis London's Healthy Chic Eat of the Week: Chickpea, Avocado, Pea Shoots and Tomato Salad

TRAVIS LONDON'S CHIC EAT OF THE WEEK: QUINTISSENTIALLY SPRING ROASTED CAPRESE SALAD

Spring Into Season Chickpea, Avocado, Pea Shoots and Tomato Salad

Serves 4

Ingredients:

For Salad:

1/2 small red onion, minced

1 large organic carrot, finely chopped

2-3 organic radishes, thinly sliced

1 1/2 cups cooked chickpeas

4 cups boiling water

1 1/2 cups organic cherry tomatoes, halved

2 avocados, halved, peeled, pitted, cut into small dice

1 cup organic pea shoots, washed

TRAVIS LONDON'S CHIC EAT OF THE WEEK: SURPRISINGLY SIMPLE SPRING PERFECTION PESTO PASTA

For Dressing:

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon freshly squeezed organic lemon juice

Zest of 1 organic orange

1 tablespoon organic lime juice

1 tablespoon chopped fresh dill

Kosher salt and ground black pepper

Directions: In a large mixing bowl, place onion, carrot, radishes and chickpeas. Pour boiling water over it and let sit for 2 to 3 minutes to allow vegetables to soften. Drain and set aside. In a large salad bowl, toss carrot/radish mixture with tomatoes, pea shoots and avocados.

To Make Dressing: In a saucepan over medium heat, whisk together all dressing ingredients, season, and allow to simmer until heated.

Chic Tip: For a chicer presentation when serving, evenly distribute salad between four small salad plates and drizzle each with dressing.

For more tips and recipes from Travis visit HealthyChicEats.com and sign up for his free daily newsletter. You can also like Travis on Facebook at Facebook.com/TLTravisLondon and follow him on Twitter at https://twitter.com/TLTravisLondon.