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 !
