Recipes · Lunch · Vegan

Chickpea, Avocado and Crunchy Veggie Salad with Lemon Tahini

Name: Chickpea, Avocado and Crunchy Veggie Salad with Lemon Tahini
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 300 g (1 medium can) cooked chickpeas (canned, drained); 1 large (about 150 g flesh) ripe avocado; 150 g cherry tomatoes; 150 g (1/2 medium cucumber) cucumber; 40 g (2 tbsp) tahini (sesame paste); 30 ml (about 1/2 lemon) lemon juice; 1/2 tsp garlic powder; 10 g (2 tbsp) chopped fresh parsley

with a creamy lemon-tahini dressing

380kcal⏱ 15′total★ 5.01 vote14gProtein32gCarbs24gFat

Chickpea, Avocado and Crunchy Veggie Salad with Lemon Tahini

Method

Wash and halve the cherry tomatoes, dice the cucumber and slice the avocado.
In a large bowl, combine the drained chickpeas, tomatoes and cucumber, and toss.
In a small bowl, make the dressing: tahini, lemon juice, garlic powder and 2 tablespoons of water — whisk until smooth and pourable.
Pour the dressing over the salad and toss well.
Top with the avocado slices, sprinkle with parsley and serve immediately.

Make it yours

Adapt it to your macros.

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