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What a delightful and flavorful Veggie Chickpea Salad to be enjoyed as a side dish or main meal.
Veggie Chickpea Salad: Fresh, Vibrant, and Full of Flavor
This salad isn’t just a side dish, it’s the kind of meal that makes you feel good inside and out. Packed with colorful veggies, hearty chickpeas, and a creamy avocado dressing, it’s a go-to for anyone who loves fresh, simple, and satisfying food.
Have you ever tried Veggie Chickpea Salad
Great Reasons to Include Chickpeas in Your Diet
- Packed with Nutrients
- It may help keep your appetite under control
- Rich in plant-based protein
and many more.
Chickpea salad, sometimes called hummus salad
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Veggie Chickpea Salad
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 8 servings
- Category: Vegan Recipes
- Method: Easy
- Diet: Vegan
Description
This salad isn’t just a side dish, it’s the kind of meal that makes you feel good inside and out. Packed with colorful veggies, hearty chickpeas, and a creamy avocado dressing, it’s a go-to for anyone who loves fresh, simple, and satisfying food.
Ingredients
Salad:
- 2 cans of chickpeas (rinsed and drained)
- 2 small green onions, finely chopped
- 1/2 cucumber, sliced into half-moons
- 2 tbsp fresh basil and cilantro, chopped (if you don’t have cilantro, no problem!)
- 1 punnet of cherry tomatoes, halved
- 2 beets, thinly sliced and lightly steamed
- 8 asparagus spears, steamed and chopped into bite-sized pieces
- A handful of sun-dried tomatoes, chopped
- 1 sweet potato, peeled, thinly sliced, and lightly steamed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Avocado Dressing:
Instructions
For the Salad:
- Start by prepping the chickpeas, give them a good rinse, and let them drain.
- Chop the green onions into small bits and slice the cucumber into thin half-moons.
- Halve the cherry tomatoes and slice the beets as thinly as possible.
- Steam the beets and sweet potatoes just enough to soften them slightly; they should still have a bit of crunch.
- Snap the tough ends off the asparagus, then steam until tender crisp.
- Chop them into bite-sized pieces.
- Dice the bell peppers and chop the sun-dried tomatoes into smaller chunks.
- Toss all the ingredients together in a big bowl or layer them for a pretty presentation.
- Chill in the fridge until you’re ready to serve.
For the Dressing:
- Blend the avocado, spiralized zucchini, tahini, salt, and pepper.
- Add a splash of olive oil and cider vinegar for a creamy, smooth finish.
- Drizzle the dressing over the salad right before serving, or serve it on the side so everyone can add their own.
Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 133
- Sugar: 6
- Sodium: 22
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 6
- Protein: 7
- Cholesterol: 0
More Chickpea Recipes to Try
Why You’ll Love This Veggie Chickpea Salad
This salad is more than just colorful—it’s bursting with fresh textures and flavors. The creamy avocado dressing ties it all together with a rich, tangy twist. Perfect as a meal on its own or as a crowd-pleasing side. Whether you’re meal-prepping for the week or serving friends at a summer picnic, this dish hits all the right notes.
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