Vegan Chickpea Salad
Source
https://lovingitvegan.com/vegan-chickpea-salad/
Ingredients
- ~150g chopped romaine lettuce (~3 cups, 1 small head)
- 1 medium red bell pepper, chopped
- ½ small red onion, thinly sliced
- ~150g cherry tomatoes, sliced (~1 cup)
- ~300g English cucumber, sliced (~2 cups)
- 1 can (425g) chickpeas, drained
- 1 large avocado (or 2 small), peeled and diced
- 15g fresh cilantro, chopped (~¼ cup)
- 1 tsp dried oregano
- ¼ tsp black pepper
- ⅛ tsp sea salt
Dressing
Instructions
- Add lettuce, red bell pepper, red onion, cherry tomatoes, cucumber, and chickpeas to a salad bowl. Toss.
- Add avocado, cilantro, oregano, salt, and pepper. Toss again.
- Drizzle tahini salad dressing over the top. Serve.
Tips & Notes
- Serves ~4 as a side, ~2 as a main.
- Keeps ~3 days fridge without avocado. Add avocado to individual servings to keep salad fresh longer.
- Not a cilantro fan? Use parsley instead.
- Other dressings that work: Vinaigrette, Green Goddess, Caesar, or cashew dressing.
- Serve with: Italian Dressing or any of the above.
Tags
recipe, vegan, salad, chickpea, quick