A Healthy Veggie Chickpea Salad

by

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


A Full Meal and Healthy Veggie Chickpea Salad

This filling chickpea salad will do the trick!

Ingredients:
2 cans of chickpeas, rinse off the chickpeas, and drain them
2 small green onions – chopped into small pieces
½ cucumber (sliced and halved)
2 tablespoons chopped basil and cilantro (as I did not have fresh cilantro, I skipped it)
cherry tomatoes – halved
2 beet, thinly sliced and then steamed
8 asparagus, steamed and sliced into bite-size

You can also add the following if you have it available:
Place everything on a bed of shredded lettuce
1 small handful of sun-dried tomatoes
1 sweet potato, sliced and steamed
1 red and 1 green bell pepper (cut into small pieces)

Salad:

Rinse the chickpeas, and let them drip dry.
Chop green onion, or use a scissor to cut it into small pieces
Slice cucumber and then cut in half
Chop basil and cilantro or use the scissors here as well
Half the cherry tomatoes
Peel the beet and slice into thin slices and steam to slightly soft, not overly done – still need some crunch
Cut off the hard stems of the asparagus and slice into bite-size pieces and also steam to crunchy.

Should you prefer to use any of the additional ingredients, cut sun-dried tomatoes into smaller pieces
Peel the Sweet potato and slice into thin slices and steam to slightly soft, not overly done – still need some crunch
Cut the red and green peppers into slivers and then into 1/3’s

You can pack layers of those ingredients you wish to use, and then toss or just leave in layers.
Place in the fridge to cool down and till ready to use.

Avocado Dressing:

½ avocado
1 Spiralized Zucchini
1 Tbsp Tahini paste
Sea salt & pepper to taste

I added some VOO and cider vinegar when I blended the dressing, in order to get a softer and smooth mixture. Serve with salad.

Note: Late this afternoon, when I wanted to use the leftover for dinner, I added some thinly sliced steamed yam (sweet potato) and extra steamed asparagus.

As for the dressing, I added some vegan milk to make it thinner and it’s perfect, more like a dressing than a spread, which I prefer

Served as a full meal and healthy veggie chickpea salad with yummy single serving seed bread.

Source and photo: Esme Slabs, my own combination of a number of old favorites

Hop over and come and join our two FB Recipe Groups:

 
TRH Tried and Tested Recipes From Home Chefs
 
and then we also have our SA Tasty Recipes – Saffas Daily Recipes for South African and Ex-pats.
 
 
If you’re looking for some eBooks with wonderful recipes, please visit Recipe eBooks for all your eBook needs.  Some ideas of what we have available, but you will find more available, so please hop over.  Once you purchase a book, it’s an immediate download to your Email Inbox, so no need to wait for the mailman.
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

2 thoughts on “A Healthy Veggie Chickpea Salad”

Leave a Comment