Creamy Chickpea Salad
Whip up this refreshing chickpea salad for a quick lunch or satisfying side. Crisp veggies, hearty chickpeas, and a rich tahini dressing bring bold flavor and plant-based power.
Servings: 4 Servings
Calories: 132kcal
Ingredients
- 1 (14 ounce) can chickpeas drained & rinsed
- 4 cups romaine lettuce cut or torn into bite-sized pieces
- 1 cup grape tomatoes cut in half
- 1 cup chopped cucumber use English cucumber
- 1 orange bell pepper seeded & chopped
- ½ small avocado chopped
- 2 tablespoons fresh dill
The dressing:
- 2 tablespoons tahini
- 2 ½ teaspoons fresh lemon juice
- 2 ½ teaspoons agave nectar
- 1 garlic clove grated on a zester/microplane
- ¼ teaspoon kosher salt
- 2-3 tablespoons water
Instructions
- In a large bowl, combine the chickpeas, all of the vegetables and fresh dill.
- Toss with the dressing. Serve.
The dressing:
- In a bowl, whisk together the tahini, lemon juice, agave nectar, garlic and salt. Add 2 tablespoons of water and whisk again.
- The dressing thickens as it rests or when it's refrigerated. If storing separately, add a little more water to loosen up the dressing before using.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.75cups | Calories: 132kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 158mg | Potassium: 474mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 51mg | Calcium: 40mg | Iron: 1mg
