This Chickpea Cabbage Avocado Salad is a delightful combination of crunchy, creamy, and zesty flavors. It’s perfect for a nutritious and satisfying meal. The easy salad dressing made with avocado and plant-based yogurt adds a rich and tangy touch. Let’s get started!
Ingredients (3 servings approx.)
To Roast Chickpeas
- 2 cups / 1 can (540 ml can) Cooked Chickpeas
- Salt to taste
- 1 Teaspoon Paprika (not smoked)
- 1/2 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Cayenne Pepper (optional)
- 1+1/2 Tablespoon Olive Oil
Salad Ingredients
- 500g Cabbage (1/2 a head of a small cabbage) – washed, core removed, shredded, chilled in the refrigerator
- 85g / 1/2 Avocado – cut into cubes
- Microgreens / Sprouts for topping
Salad Dressing
- 85g / 1/2 cup (firmly packed) Ripe Avocado (1/2 of a medium-size avocado)
- 125g / 1/2 Cup Unsweetened/Plain Plant-based Yogurt (oat yogurt or regular yogurt for non-vegans)
- 40g / 1/2 Cup Green Onion – chopped
- 12g / 1/4 cup Cilantro – chopped
- 25g / 2 Tablespoons (or to taste) Jalapeno (half of a medium-size Jalapeno) – chopped
- 5 to 6g / 1 Garlic clove – chopped
- Salt to taste (1+1/8 teaspoon of pink Himalayan salt)
- 1 Teaspoon Dijon Mustard (English mustard will not work)
- 1/2 Tablespoon Maple Syrup (or to taste)
- 1 Tablespoon Olive Oil (organic cold-pressed preferred)
- 3 to 4 Tablespoons Lime or Lemon Juice (to taste)
Method
Step 1: Prepare the Chickpeas
- Preheat your oven to 400°F (200°C).
- Drain the chickpeas well and let them sit in a strainer to remove excess liquid.
- Transfer the chickpeas to a bowl. Add salt, paprika, black pepper, cayenne pepper, and olive oil. Mix well.
- Spread the chickpeas on a baking tray lined with parchment paper in a single layer. Do not overcrowd.
- Bake in the preheated oven for 20 to 30 minutes, or until crispy on the outside and soft on the inside. Adjust the baking time according to your oven.
Step 2: Prepare the Salad
- Remove any dry outer leaves from the cabbage, wash thoroughly, and shred it. Chill the shredded cabbage in the refrigerator until ready to use.
- Cut half an avocado into cubes and set aside.
Step 3: Make the Dressing
- In a blender or chopper, combine the ripe avocado, plant-based yogurt, green onion, cilantro, garlic, jalapeno, salt, Dijon mustard, maple syrup, olive oil, and lime/lemon juice. Blend until smooth.
- Chill the dressing in the refrigerator until ready to use.
Step 4: Assemble the Salad
- Just before serving, toss the shredded cabbage with the salad dressing to taste.
- Divide the salad among serving bowls. Top each with avocado cubes, roasted chickpeas, and microgreens or sprouts.
Important Tips
- Adjust the roasting time of the chickpeas based on your oven.
- Alternatively, pan fry the chickpeas with olive oil and spices on the stove.
- Chill the shredded cabbage in the refrigerator to keep it cold and crisp.
- Add the salad dressing to the cabbage just before serving to prevent it from getting soggy.
- Store leftovers in the fridge for up to 1 day only.
Nutrition Information (per serving)
- Calories: 300
- Protein: 10g
- Carbs: 25g
- Fat: 18g
Why You’ll Love This Recipe
This Chickpea Cabbage Avocado Salad is a perfect blend of textures and flavors, providing a healthy and satisfying meal. The roasted chickpeas add a delightful crunch, while the creamy avocado and tangy dressing bring everything together. It’s a refreshing and nutritious salad that’s easy to prepare and enjoy.
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