Veggie Chickpea Salad

 

A delightful, fully Vegan Veggie Chickpea Salad for the entire family to enjoy. Carnivores will also love it!

 

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)
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 sun-dried tomatoes
1 sweet potato, sliced and steamed
One each red and green bell pepper (cut into small pieces)

 

Veggie Chickpea Salad 

Salad:

Rinse the chickpeas, and let it 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.

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 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.

 

Prepared, tried and tested Esme Slabs