./Sam_Stelfox.sh

Chickpea Salad with Creamy Avocado Dressing

note cooking salad vegan

Ingredients

  • 1 avocado
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 1/2 cup chopped basil
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 small cucumber, peeled, seeded and diced
  • 1 small red bell pepper, diced
  • 1/3 cup chopped red onion
  • 1 cup chopped parsley

This 20-minute avocado chickpea salad with basil and lemon is perfect to serve at potlucks, summer cookouts, picnics and barbecues. The healthy avocado dressing is deliciously creamy and made without mayonnaise or dairy.

Instructions

  1. Puree avocado, garlic, lemon zest and juice, basil, olive oil and salt in a food processor or mini prep.
  2. Combine chickpeas, cucumber, red pepper, red onion and parsley in a large bowl.
  3. Pour the dressing over the salad and toss to combine. Serve immediately, or chill up to 4 hours.

Make Ahead

The best way to make this ahead is to chop the veggies and keep them separate. Once it is stirred together it should be served within four hours. The dressing keeps well in an airtight container with a layer of plastic wrap pressed against the surface. It may darken slightly but the flavor will be good.