Vegan Chickpea Salad With Avocado Dressing Recipe
This vegan chickpea salad with avocado dressing recipe is easy to make and only requires a few ingredients right out of your pantry. Chickpea salad is healthy since chickpeas contains a lot of protein. Top it off with our 3 ingredient avocado salad dressing made with avocado oil, apple cider vinegar and salt that is warm and delicious.
Ingredients For Chickpea Salad:
- 200 grams chickpeas canned or uncooked chickpeas
- 1/2 small red or yellow onion (diced)
- 1 medium size tomato (diced)
- 1/2 green pepper (chopped into small pieces)
- 1 banana pepper cut into rings (optional)
- pinch of black pepper
- 1/2 teaspoon parsley or cilantro chopped very finely for garnish
- pinch of salt
- black olives for garnish
- 1 avocado hash cut in pieces for garnishing (optional)
Ingredients For Chickpea Salad Dressing:
- 100 grams avocado oil or olive oil
- 40 grams apple cider vinegar
- pinch of salt
How To Make Avocado Salad Dressing?
- In a small bowl or jar, add the avocado oil, salt, and vinegar
- Mix together until the dressing is well combined.
- Cover and set aside.
How To Make Chickpea Salad?
- If your using uncooked chickpeas, rinse and soak in a bowl of water overnight, at least 12 hours.
- Drain the water in the next day and and rinse them with cold water and set aside.
- Boil chickpeas in a pot filled with water for about 45-60 minutes or until they are soft.
- If you are using canned chickpeas, cook for only 20 minutes in a pot of water.
- If you need, add more water during the cooking process.
- Once cooked, drain the excess water using a strainer and transfer into a bowl.
- Add the diced onion, tomatoes, avocado pieces (optional), green peppers, banana peppers (optional), salt, black pepper and give quick toss.
- Serve on a plate, grizzle with avocado salad dressing and garnish with black olives and parsley.
Chickpea Salad With Avocado Dressing
This healthy vegan chickpea salad with avocado dressing recipe is easy to make and only requires a few ingredients right out of your pantry.
Ingredients
INGREDIENTS FOR CHICKPEA SALAD:
- 200 grams chickpeas canned or uncooked chickpeas
- 1/2 small red or yellow onion diced
- 1 medium size tomato diced
- 1/2 green pepper chopped into small pieces
- 1 banana pepper cut into rings optional
- pinch of black pepper
- 1/2 teaspoon parsley or cilantro chopped very finely for garnish
- pinch of salt
- black olives for garnish
- 1 avocado hash cut in pieces (optional)
INGREDIENTS FOR CHICKPEA SALAD DRESSING:
- 100 grams avocado oil or olive oil
- 40 grams apple cider vinegar
- pinch of salt
Instructions
HOW TO MAKE AVOCADO FETA CHEESE SALAD DRESSING?
- In a small bowl or jar, add the avocado oil, salt, and vinegar
- Mix together until the dressing is well combined.
- Cover and set aside.
HOW TO MAKE CHICKPEA SALAD?
- If your using uncooked chickpeas, rinse and soak in a bowl of water overnight, at least 12 hours.
- Drain the water in the next day and and rinse them with cold water and set aside.
- Boil chickpeas in a pot filled with water for about 45-60 minutes or until they are soft.
- If you are using canned chickpeas, cook for only 20 minutes in a pot of water.
- If you needed add more water during the cooking process.
- Once cooked, drain the excess water using a strainer and transfer into a bowl.
- Add the diced onion, tomatoes, avocado pieces (optional), green peppers, banana peppers (optional), salt, black pepper and give quick toss.
- Serve on a plate, grizzle with avocado salad dressing and garnish with black olives and parsley.
Notes
- To make this salad with chickpeas, the ideal is to use dried chickpeas and cook them at home. But you can also use canned cooked chickpeas, if you wish. In my case, I always recommend the first option because the taste, texture and final result, in my humble opinion, is better.
- In my case I have used the Pedrosillano chickpea variety, which has a smaller caliber. But feel free to use the variety you like the most.
- It is important and necessary to soak the chickpeas overnight to soften them and reduce cooking time. In addition, it allows the enzyme activity to be activated, making them much easier to digest.
- Calculating the exact cooking time of legumes is complicated because it depends on many factors: variety, freshness, soaking time, hardness of the water…. The best way to know if they are already cooked is to taste them. The time can be between 60-90 minutes and, in pressure cooker, around 20-25 minutes.
- You can accompany the salad with the ingredients you like the most. In my case I have left you the way in which I usually prepare it at home, but you can add what you consider: tuna, cucumber, anchovies, sweet corn….
- The ideal is to serve it cold.
This Chickpea salad is a wonderful, simple and super healthy option for this time of year that awaits us. Its ingredients are quite simple, but that doesn’t mean the result has to be less attractive.
In fact, not only can we prepare it as a main dish, but it is also perfect to serve as a tapa with some olives and a cold beer. Come on, what better way to take a mid-morning break, right?
I wish you a wonderful beginning of the week!
