Chickpea Salad with a Mexican Avocado & Yogurt Dressing
This Chickpea Salad with a Mexican Avocado & Yogurt Dressing is packed full of protein and the perfect summer dish. Made with Glenisk Natural 0% Fat Irish Strained Protein Yogurt, this salad is light & refreshing and the idea meal for warm summer nights, check out the chickpea salad recipe here:
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Ingredients
1 Ripe Avocado
180g Glenisk Natural Irish Strained Protein Yogurt
1 Green Chilli
1 tbsp Cumin
1 Lime
3 tbsp Water
2 Spring Onions
1 Small Red Onion
½ Cucumber or 4 Mini Cucumbers
16 Cherry Tomatoes
6 Radish
Small Bunch of Fresh Coriander
Method
1. Chop the red onion into thin slices, squeeze 1/2 the lime over the top and put aside. Chop the cherry tomatoes into halves. Use a potato peeler to shave slices of cucumber and slice the radish. Add the cherry tomatoes, radish and cucumber to a bowl. Strain and wash the chickpeas, pat dry with kitchen paper. Add the chickpeas to the salad bowl, mix gently and set aside.
2. Chop the spring onion. Half the avocado, remove the skin and stone and add the flesh to a blender. Chop the chilli in half, remove the seeds, add to the blender along with the Glenisk Natural Irish Strained Protein Yogurt, Green Chilli, cumin, spring onion, remaining lime juice and water. Pulse the blender until you have a smooth mixture. Decant into a serving bowl.
3. Arrange the salad equally to the serving plates, top with the red onion, dot teaspoons of the sauce over the salad and top with coriander leaves, serve immediately.
BLACK BEAN AND RICE SALAD with CUMIN LIME VINAIGRETTE
Want a quick and easy make ahead summer side dish for picnics, potlucks and cookouts? This simple, homemade, healthy rice salad is it! Use brown rice (or white rice) canned black beans, tri-color peppers and a tangy cumin lime dressing to tie it all together. This healthy, gluten free, dairy free rice salad is a game changer.
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Moroccan-Inspired Chickpea Carrot Salad with Spiced Lemon Dressing II Kalejunkie
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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Roasted Sweet Potato & Chickpea Salad with Tahini Dressing by Niki Webster
Niki Webster from Rebel Recipes joined us in our development kitchen in Sussex to create this wonderful roasted sweet potato and chickpea salad with a zingy, herby tahini dressing.
Videography by award winning Carl Pendle.
Chickpea Quinoa Salad (20 min lunch idea)
Get the Recipe:
⭐️ Chickpeas and quinoa are combined to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies and a simple lemon vinaigrette.
This salad offers a nutritious, naturally vegan, gluten-free meal choice that will please even the pickiest eaters.
⭐️ Ingredients
For the Quinoa
1 cup uncooked quinoa or about 3 cups cooked quinoa
2 cups water or vegetable broth
⅓ teaspoon salt
For the Salad
1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
1½ cup yellow bell pepper
1½ cup cucumber
1½ cup cherry tomatoes
½ cup olives
¼ red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
4 tablespoons olive oil extra virgin
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Metric:
For the Quinoa
200 grams uncooked quinoa or about 3 cups cooked quinoa
480 grams water or vegetable broth
⅓ teaspoon salt
For the Salad
230 grams chickpeas or 1½ cups cooked chickpeas
200 grams yellow bell pepper
200 grams cucumber
250 grams cherry tomatoes
½ cup olives
40 grams red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
55 grams olive oil extra virgin
30 grams lemon juice or apple cider vinegar
15 grams mustard
15 grams maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
BRAIN-LOVING KALE CHICKPEA SALAD ????
Save this recipe for a quick lunch or a side salad!
Kale is an amazing food. It’s actually a cruciferous vegetable, like Brussels sprouts, cabbage and cauliflower, but sometimes it’s included in the leafy greens category. Regardless, it’s packed with flavonols - colored compounds and fruits and vegetables and tea, which has consistently been associated with better brain health. In a recent study, regular consumption of flavonols was associated with lower cognitive decline (PMID: 36414424).
KALE
2 bunches of dinosaur or lacinato kale (or any leafy greens)
Lemon juice
Pinch of salt
Extra-virgin olive oil (EVOO) spray
ROASTED CHICKPEAS
- A can of low-sodium chickpeas, drained and rinsed
- EVOO spray
- Freshly ground black pepper
- Half a teaspoon of garlic powder, turmeric, cumin, smoked paprika, add cayenne for a kick (optional)
- Pinch of salt
DREAMY TAHINI
- 1/2 cup tahini
- Pinch of salt
- 1 garlic clove, minced or grated
- Juice of half a lemon
- 1/2 tablespoon monkfruit sweetener
- Water to thin in out
WALNUT PARMESAN
A cup of walnut, with 1/2 cup nutritional yeast, a pinch of salt, half a teaspoon of garlic powder and a teaspoon of miso pulsed together in a food processor.
Save this recipe for a quick lunch or a side salad!
Kale is an amazing food. It’s actually a cruciferous vegetable, like Brussels sprouts, cabbage and cauliflower, but sometimes it’s included in the leafy greens category. Regardless, it’s packed with flavonols - colored compounds and fruits and vegetables and tea, which has consistently been associated with better brain health. In a recent study, regular consumption of flavonols was associated with lower cognitive decline (PMID: 36414424).
KALE
2 bunches of dinosaur or lacinato kale (or any leafy greens)
Lemon juice
Pinch of salt
Extra-virgin olive oil (EVOO) spray
ROASTED CHICKPEAS
- A can of low-sodium chickpeas, drained and rinsed
- EVOO spray
- Freshly ground black pepper
- Half a teaspoon of garlic powder, turmeric, cumin, smoked paprika, add cayenne for a kick (optional)
- Pinch of salt
DREAMY TAHINI
- 1/2 cup tahini
- Pinch of salt
- 1 garlic clove, minced or grated
- Juice of half a lemon
- 1/2 tablespoon monkfruit sweetener
- Water to thin in out
WALNUT PARMESAN
A cup of walnut, with 1/2 cup nutritional yeast, a pinch of salt, half a teaspoon of garlic powder and a teaspoon of miso pulsed together in a food processor.