Ingredients
Salad Ingredients
- 14 oz chickpeas (drained and rinsed, 1 can)
- 1 small carrot (diced)
- 1 small head broccoli (roughly chopped)
- 1 stalk celery (finely chopped)
- ½ English cucumber (cut into bite-size pieces)
- 10 cherry tomatoes (halved)
- 1 medium ripe avocado (diced)
- ½ cup red onion (diced)
- ½ cup cilantro or parsley (finely chopped)
Dressing Ingredients
- 1 lime (large, or lemon juice)
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper (or finely chopped jalapeno)
- 1 tablespoon extra-virgin olive oil (optional, skip for whole-food plant-based diet)
- Half of the diced red onion (reserved for dressing)
Instructions
- Chop Vegetables: Prepare all vegetables by dicing the carrot and red onion, roughly chopping the broccoli, finely chopping celery and cilantro, slicing the cucumber into bite-size pieces, halving cherry tomatoes, and dicing the avocado.
- Combine Salad Ingredients: In a large bowl, add the chickpeas, cucumber, celery, carrots, tomatoes, avocado, red onion, broccoli, and cilantro. Gently toss to combine the ingredients evenly.
- Prepare Dressing: In a small bowl or pestle, whisk together the olive oil (optional), lime or lemon juice, reserved half of the diced red onion, salt, and cayenne pepper until well combined.
- Dress the Salad: Pour the dressing over the combined salad ingredients and gently stir to coat everything evenly without mashing the avocado.
- Serve: Serve the salad cold, either on its own as a light meal or alongside grilled or crispy tofu for added protein.
Notes
- This salad is best served fresh but can be refrigerated for up to 1 day to maintain optimal texture and flavor.
- Olive oil can be omitted for a whole-food plant-based diet.
- For extra protein, consider pairing with grilled or crispy tofu as suggested.
- Adjust cayenne pepper or jalapeno amount to taste for preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, Plant-Based, American
- Diet: Vegan
