This easy tasty vegan chickpea salad has a creamy avocado dressing with basil and lemon. It is a great protein source for plant based diets and is perfect to serve at potlucks, summer cookouts, picnic and barbecues.
1 clove garlic, minced
1 lemon, zested and juiced
½ cup chopped basil
3 tablespoons extra-virgin olive oil
1 teaspoon salt
2 15-ounce cans chickpeas, drained and rinsed
1 small cucumber, peeled, seeded and diced
1 small red bell pepper, diced
1/3 cup chopped red onion
1 cup chopped parsley
- Puree avocado, garlic, lemon zest and juice, basil, olive oil and salt in a food processor or mini prep.
- Combine chickpeas, cucumber, red pepper, red onion and parsley in a large bowl.
- Pour the dressing over the salad and toss to combine. Serve immediately, or chill up to 4 hours.
- Serving Size: 1 cup
- Calories: 209
- Sugar: 5 g
- Fat: 11 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 7 g