chickpea and avocado salad

Chickpea and avocado salad

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This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free chickpea and avocado salad is a delicious and nutritious lunch option made of healthy vegetables like cabbage, pitted olives and sun dried tomatoes.

Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |

️‍Allergens:

⏱ 13 mins – easy

🍽 4 servings – 507 kcal per serving

Serving

250g

Fat

38g

Sat. fat

5g

Sodium

788mg

Carbs

33g

Fibers

11g

Sugars

7g

Proteins

9g


INGREDIENTS

  • 15 oz chickpeas
  • 1 avocado
  • 2 cups cabbage
  • ½ cup pitted olives
  • ½ cup sun-dried tomatoes
  • 1 scallion
  • 1 tbsp parsley
  • ½ cup olive oil
  • ½ tsp herb-seasoned salt

TOOLS

  • 1 knife
  • 2 bowls
  • 1 spoon
  • 1 fork
  • 1 colander
  • 1 hand blender

STEPS

Drain chickpeas in a colander.


Shred the cabbage and chop the spring onion, sun-dried tomatoes, and parsley with a knife. Then, slice the avocado in half.


Peel and deseed the avocado using a spoon.


Mash the peeled avocado using a fork.


Put the mashed avocado, pitted olives, drained chickpeas, shredded cabbage, and chopped sun-dried tomatoes in a bowl. Mix using a spoon for 2 minutes.


Put olive oil, herb-seasoned salt, chopped spring onions, and chopped parsley in a second bowl. Blend the ingredients in the bowl using a hand blender to get a dressing.


Pour the dressing into the bowl to make a chickpea and avocado salad.


It’s ready to be served !


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