Rainbow Chickpea Salad
An easy colorful salad that reminded me of the spring or summer months. Chickpea salads are the ideal dish to take to work. No soggy salad mess. If you have more time you can pan or oven-roast the chickpeas with your favorite herbs first.
Servings 2
Calories 380kcal
Ingredients
For the dressing
- 1/2 avocado mashed
- 1/4 lime/lemon juice only (if using lemon use less)
- 1 tbsp extra-virgin olive oil
- black pepper to taste
- sea salt to taste
For the chickpea salad
- 1.5 cup cooked chickpeas (1/2 cup dried = 1.5 cup cooked = 1 can rinsed and drained)
- 1 cup carrot julienned
- 1/2 cup cucumber chopped
- 1 cup red cabbage shredded
- 1/2 cup tomato chopped
- 2 tbsps pumpkin seeds raw or toasted
Instructions
- Combine all dressing ingredients in a small bowl, mash or blend to combine.
- Add all salad ingredients in a large bowl. Add dressing and toss to combine.
- Top with pumpkin seeds or other superfoods/toppings of your choice.