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A Healthy Veggie Chickpea Salad. Looking for a full meal in the form of a salad – Veggie Chickpea Salad, yes this filling chickpea salad will do the trick!
A Healthy Veggie Chickpea Salad
This filling chickpea salad will do the trick and keep you sated for most of the day! Served as a full meal and healthy veggie chickpea salad with yummy single serving seed bread.
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
- 1 small handful of sun-dried tomatoes
- 1 sweet potato, sliced and steamed
- 1 red and 1 green bell pepper (cut into small pieces)
- ½ avocado
- 1 Spiralized Zucchini
- 1 Tbsp Tahini paste
- Sea salt & pepper to taste
Instructions
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.
Notes
Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes - Saffas Daily Recipes
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Featured in Should You Eat Chickpeas When You Have Cancer?
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 165Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 61mgCarbohydrates 26gFiber 7gSugar 6gProtein 7g
EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.
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Thank you to Pink Ribbon Runner for featuring this recipe on her blog: Should You Eat Chickpeas When You Have Cancer?
Post updated: October 2021
With the warmer weather set to last here I think salads will be our go-to option for evening meals!
We just love this one, very versatile and easy to put together. Enjoy