Not All Salads Need Lettuce
This Chickpea Salad celebrates diversity in every bite. A fusion of fresh ingredients, each meticulously chopped, delivers a symphony of flavors and textures to your palate.
The brilliance of this salad lies in its diversity. Chickpeas bring a nutty undertone, complemented by the crispness of bell peppers and cherry tomatoes. The blend of banana peppers and microgreens adds a zesty touch, while avocado introduces a creamy richness. The harmonizing lemon-basil dressing ties it all together, offering a burst of freshness.
Ingredients
1 can chickpeas, rinsed
1 bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup chopped white onion
2 tbsp chopped banana peppers
1/2 avocado, diced
2 handfuls microgreens (roughly 1/2 cup)
2 tbsp basil, finely chopped
Juice of half a lemon
2 tbsp olive oil
1/2 tbsp apple cider vinegar
Salt and pepper, to taste
Preparation
1. In a large mixing bowl, combine the rinsed chickpeas, bell pepper, cherry tomatoes, white onion, banana peppers, avocado, microgreens, and finely chopped basil.
2. Squeeze fresh lemon juice over the salad mix.
3. Drizzle olive oil and apple cider vinegar.
4. Season with salt and pepper to taste.
5. Gently toss the ingredients until well combined.
6. Serve the Colorful Chickpea Salad and revel in the medley of flavors!