I know how serious it is to say that something has changed your life. The gravity is not lost on me, believe me.
If this salad hasn’t really changed my life, it has most certainly changed my meal plan. It will be a long time before I go a week without eating this salad. It is phenomenal. It is versatile. It’s simple. It’s healthy. It’s hearty. It’s gluten-free. It’s vegan. It’s perfect for summer.
I’ve had this recipe, passed on by my friend Megan, in my back pocket for about 3 years. I hadn’t made it until today. Now I feel like I’ve wasted three delicious years of salad. At one serving of this salad a week, that’s 156 servings. A travesty.
I can’t wait to serve this salad to everyone I know. Over and over again. My husband and I can’t wait to take it for our lunches. I just ate it and I can’t wait to eat it again.
Yes, it’s that good.
I made a few changes to Megan’s recipe, but not many. The original recipe calls for 1/2 cup olive oil. I cut that amount to 1/4 cup. I also added dijon mustard, and white balsamic, making a vinaigrette to dress the salad, which was not called for in the original recipe. The only other addition was the chives.
[Recipe] Chickpea Avocado Salad
Makes about 6 cups of salad (4 servings at my house)
You will need:
1 540ml (19oz) can chickpeas, drained and rinsed
4 cups shredded cabbage
2 avocados, chopped
2 green onions, chopped
1/2 cup sundried tomatoes (I used the ones in oil)
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
1/4 cup olive oil
1 tbsp dijon mustard
2 tbsp white balsamic vinegar
salt and pepper, to taste
Prepare all of the ingredients:
Shred the cabbage, if necessary. I used a coleslaw mix to save time.
Drain and rinse the chickpeas.
Chop the herbs.
Chop the sundried tomatoes and green onions. Save the oil from the sundried tomatoes to add to the vinaigrette. There’s a lot of flavour in that oil.
Chop the avocados.
Throw the cabbage, chickpeas, tomatoes, onions, and avocados in a bowl.
Prepare the vinaigrette by whisking the oils, dijon, balsamic, herbs, and salt and pepper together.
Pour the dressing over the rest of the salad ingredients.
Oh gosh, we’re almost there.
Gently mix everything together.
That’s it. That’s all you have to do for one of the best salad experiences of your life.
This salad would be great with lots of other additions too. Change up the oils and vinegars. Omit the vinegar and dijon. Add canned tuna or salmon. Throw in some olives. Add red pepper flakes or chopped pickled pepperoncinis. Feta. Water chestnuts. Preserved lemons. Toast a baguette to sit alongside.
Just try it. Trust me.
We served it with a salty, firm, crumbled sheeps milk cheese, and a sliced feta-stuffed pickled jalapeno. Divine.
- 1 540ml (19oz) can chickpeas, drained and rinsed
- 4 cups shredded cabbage
- 2 avocados, chopped
- 2 green onions, chopped
- 1/2 cup sundried tomatoes (I used the ones in oil, oil reserved)
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1/4 cup olive oil
- 1 tbsp dijon mustard
- 2 tbsp white balsamic vinegar
- salt and pepper, to taste
- Prepare all of the ingredients:
- Shred the cabbage, if necessary. A coleslaw mix saves time.
- Drain and rinse the chickpeas.
- Chop the herbs.
- Chop the sundried tomatoes and green onions. Save the oil from the sundried tomatoes to add to the vinaigrette. You should have about 2 tablespoons of reserved oil.
- Cube the avocados.
- Toss the cabbage, chickpeas, tomatoes, onions, and avocados into a large bowl.
- Prepare the vinaigrette: Whisk the reserved tomato oil, the olive oil, dijon, balsamic vinegar, herbs, and salt and pepper together.
- Pour the dressing over the rest of the salad ingredients.
- Mix all ingredients until well incorporated.
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