Contents
What a delightful and flavorful Veggie Chickpea Salad to be enjoyed as a side dish or main meal.
8 Great Reasons to Include Chickpeas in Your Diet
- Packed with Nutrients
- May help keep your appetite under control
- Rich in plant based protein
and many more.
Veggie Chickpea Salad
Looking for a divine vegan chickpea salad? This one is chock full and veggie-packed and drizzled with an avocado tahini dressing. It makes an awesome and healthy side or can be enjoyed as a main dish.
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 (did not have fresh cilantro, so I did not use it)
- 1 punnet 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 bell pepper (cut into small pieces)
- 1 green bell pepper (cut into small pieces)
Instructions
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 a half each slice
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 into 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
Method:
I added some VOO and cider vinegar when I blended the dressing, in order to
get a softer and smooth mixture.
Serve with salad.
Notes
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 milk to make it thinner and it’s perfect, more like a dressing than a spread, which I prefer
Served with yummy single serving seed bread.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 133Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 22mgCarbohydrates 24gFiber 6gSugar 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.
