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.
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.
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.
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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Keywords: Vegan, chickpea, avocado, salad