Easy Avocado Chickpea Salad Sauce Recipe
Avocado Chickpea Salad Recipe Below ↙️
Serves: 8
Salad: Mix together
🐺2 cans chickpeas, drained
🐺1 C. red onion, thin slices
🐺1-1/2 C. cherry tomatoes, quartered
🐺1-1/2 C. English cucumber, diced
🐺4 oz. reduced-fat feta, crumbled
Cook Also: Protein Bowl with Lime Sauce Recipe
Sauce: Add to blender, puree until smooth
🐺1 medium ripe avocado
🐺1/3 C. fresh cilantro (include stems)
🐺1/4 C. avocado oil (or extra virgin olive oil)
🐺3 TB lemon juice (1 small lemon)
🐺1/4 tsp. cracked pepper
🐺3/4 tsp. sea salt
🐺1 tsp. minced garlic
🐺1 tsp. cumin
🐺1 TB red wine vinegar
🐺1 tsp. honey (rounds out the “bite”)
Using a large bowl, add salad ingredients. Mix well. Use a blender and add the sauce ingredients. Pour over the top of the chickpea mix. Use a large spoon or rubber spatula to gently stir until completely coated. Season with additional salt + pepper as needed. Chill for 1 hour before serving, for the best flavor.
