Chickpea salad with avocado dressing

Quick and simple chickpea salad with and creamy avocado sauce. The avocado dressing is delicate but quite acidic thanks to the addition of orange (or lemon) juice and creates a perfect combination with the freshness of rocket salad and carrots. Pumpkin seeds add extra crunchiness while raisins give a sweet note. An easy and delicious side dish.

Chickpea salad with avocado dressing

Easy and fun chickpea salad with creamy avocado sauce.

Course Side Dish

Cuisine gluten free, lactose free, vegetarian

Keyword arugula, avocado, carrot, chickpeas, easy salad, healthy salad

Prep Time 8

Total Time 8

Servings person(s)

Calories 202kcal

Ingredients

Chickpea salad

60 g rocket salad
1 can of chickpeas drained and rinsed
1 medium carrot
2 tbsp pumpkin seeds
1 tbsp raisins

Avocado dressing

1/2 avocado
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp orange juice
1/2 garlic clove
parsley leaves I used 3 tsp frozen parsley
salt and pepper to taste
some water I used 1 tbsp

Instructions

Instructions chickpea salad

For the sauce. Put all the ingredients in a blender. Blend everything until it becomes smooth and creamy. Taste, adjust with salt and pepper if necessary. Add more water if you need a more liquid salad sauce. If you do not intend to use the sauce immediately store it in the refrigerator for a maximum of one day and mix well before serving.
Rinse and dry rocket salad. Peel carrots and cut them into julienne or very fine strips. Add pumpkin seeds and sliced raisins.
Add previously prepared avocado dressing, mix everything and serve.