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Samantha Jones

Protein-Rich Chickpea Party Salad

A creamy, protein-packed vegan salad with roasted chickpeas, avocado, and fresh veg. Perfect for parties, picnics, or a satisfying lunch.
Rezept drucken Pin Recipe
Vorbereitungszeit 15 Minuten
Zubereitungszeit 10 Minuten
Gesamtzeit 25 Minuten
Portionen: 6 servings
Gericht: Pinterest
Küche: International
Kalorien: 280
Ingredients Method Notes

Zutaten
  

  • 2 cans chickpeas (drained and rinsed)
  • 1 large avocado, diced
  • 1 red bell pepper, chopped
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 cup fresh parsley, chopped
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste

Method
 

  1. Heat oven to 375°F (190°C). Toss chickpeas with olive oil and cumin, roast for 10-12 minutes until golden.
  2. In a large bowl, combine chickpeas, avocado, bell pepper, cucumber, red onion, and parsley.
  3. In a small bowl, mix tahini, lemon juice, garlic, salt, and pepper to make the dressing.
  4. Pour dressing over salad, gently toss to combine, and serve.

Notizen

Tahini can be substituted with cashew paste for a similar texture.
For extra protein, add 1/4 cup chopped walnuts.
Store in a sealed container in the fridge for up to 2 days. Let sit for 30 minutes before serving.
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