Prep 15m

serves 4

This speedy salad is super tasty and refreshing. Enjoy on its own for a vegetarian light meal or pair with some grilled meat or fish to assemble some quick tacos. And if you don’t demolish this in one go, you’ll be happy to discover that the flavours only intensify over time for a stronger chilli kick. 

Ingredients (15)

• 1/3 cup (80ml) lime juice
• 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (50g) finely chopped pickled jalapeno
• 1/4 large ripe pineapple, peeled, cored, cut into 1cm chunks
• 400g can chickpeas, rinsed, drained
• 400g can black beans, rinsed, drained
• 1 telegraph cucumber, quartered lengthways, cut into 1cm chunks
• 1 large avocado, cut into 1cm chunks
• 1/2 cup mint leaves, roughly chopped
• 1/2 cup coriander leaves, roughly chopped, plus extra to serve
• 1 small red onion, finely chopped
• 40g Greek feta, finely crumbled
• Thinly sliced fresh jalapeno, to serve
• Round corn chips, to serve
• Tajin chilli and lime seasoning mix (from selected supermarkets), to serve

The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.

Method

• 1.

  Place lime juice, oil and pickled jalapenos in a large bowl. Season with salt flakes and freshly ground black pepper and mix to combine. Add pineapple, chickpeas, beans, cucumber, avocado, herbs and onion and toss to combine. Check seasoning.

• 2.

  Sprinkle salad with feta, fresh jalapeno, extra coriander leaves. Sprinkle corn chips with Tajin and serve alongside the salad.