Description
This easy tasty vegan chickpea avocado salad with basil and lemon is so delicious! We love the creamy avocado dressing. It is a great protein source for plant based diets and is perfect to serve at potlucks, summer cookouts, picnic and barbecues.
Ingredients
Units
Scale
- 1 avocado
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1/2 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
Instructions
- 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.
Notes
MAKE AHEAD INSTRUCTIONS
The best way to make this ahead is to chop the veggies and keep them separate. Once it is stirred together it should be served within four hours. The dressing keeps well in an airtight container with a layer of plastic wrap pressed against the surface. It may darken slightly but the flavor will be good. If you are concerned about the appearance, it is best to make the dressing and use it within four hours.
- Prep Time: 20
- Category: Side Dish
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 209
- Sugar: 5 g
- Fat: 11 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 7 g