Chickpea and avocado salad
This chickpea avocado salad is just the perfect food for almost every occasion! Perfect for brunch, lunch, dinner or as a side for barbecue. Vegan and gluten-free!
Equipment
- salad bowl
- fork
- jar for the dressing
Ingredients
- 1 glass chickpeas pre-cooked, drained, ca. 240 g
- 1 avocado
- 1/4 glass dried tomatoes in oil or 5 cocktail tomatoes
- 1 tbsp seeds sunflower, pumpkin, pine
- 1 tsp sesame
- some fresh mint
Dressing
- 3 tbsp olive oil
- 1/2 lemon pressed
- 1 tsp tahini
- 1 tsp mustard seeds
- 1 tsp coriander seeds ground
- 1 pinch salt
- pepper
Instructions
- It’s best to mix all ingredients for the dressing first and whisk them with a fork in a glass.
- Chop the tomatoes, avocado and mint into small pieces and mix with the drained chickpeas in your salad bowl. Add the seeds and sesame and mix again.
- Pour the dressing over it and enjoy it!
Nutrition
Serving: 1PortionCalories: 701.9kcalFat: 57.4gProtein: 15.1gCarbohydrates: 25.8g
Tried this recipe?Let us know how it was!