Hey! I’m back! I have been on a little break from actively posting since the end of summer…. and then went on a trip to Peru! Amazing experience! More about that in the future! Now I am back and ready to share recipes with you on a regular basis, starting with this Chickpea Avocado Salad! So, the story here is, I am walking down Whyte Ave in Edmonton with friends and I run into my aunt and cousin having dinner on a patio. After we hug it out, my aunt pulls out a recipe for summer chickpea avocado salad from her purse and tells me how amazing it is and how I should try it out! Now if a recipe is so good that she’s carrying it around with her, then yes, I must try it out! I am so glad I did try it out. We have had this salad a couple times now; and even though it is a summer kind of salad, I’ve had it this fall already twice and loved it! So give it a try today!
This recipe is originally from Diane’s Vegan Kitchen, and I only made a few minor alterations to the original. I used avocado oil instead of olive oil; added in lemon zest to the lemon juice; added in thyme; and added chopped red peppers and omitted scallions but used red onion instead.
Chickpea Avocado Salad
Quick and easy to make, this chickpea avocado salad can be a great lunch idea or a side dish for your favourite main. Start by making the dressing, whisking together the avocado oil, lemon juice and zest, herbs and spices.
In a large bowl, mix together chickpeas, avocado, tomatoes, red peppers and parsley. Pour the dressing over top and gently toss to mix well. Let the salad stand in the fridge for at least an hour so the flavours can meld together.
Chickpea Avocado Salad
- 2 Tbsp. avocado oil
- 2 Tbsp. fresh squeezed lemon juice and the zest
- 1 tsp. garlic minced
- 1/2 tsp. sea salt
- 1/2 tsp. each dried thyme oregano, basil
- 1/4 tsp fresh ground black pepper
- 1 large avocado cut into chunks
- 1 can 540 mL chickpeas
- 1 cup cherry tomatoes quartered
- 1 red pepper diced
- 1/4 cup purple onion minced
- 1/4 cup parsley chopped
Whisk together the avocado oil, lemon juice and zest, herbs and spices. Set aside.
In a large bowl, mix together chickpeas, avocado, tomatoes, red peppers, onion and parsley.
Pour the dressing over top and gently toss to mix well.
Let stand in the fridge for at least an hour to let the flavours meld together.
Adapted from Dianne's Vegan Kitchen
Do you like salads as a main or as a side?!