This Vegan Chickpea Salad is easy, healthy and filling! Packed with chickpeas, avocados, olives and lots of fresh vegetables it makes a wonderful lunch or side dish.
400g(14oz) chickpeas, from 2 cans, drained and rinsed
200g(7oz) tomatoes, diced (I used a mix of heritage tomatoes)
1small red onion, finely diced
1cucumber, seeds removed, diced
1avocado, cubed
4tbspsliced Kalamata olives
3tbspmini capers
3tbspfresh dill, roughly chopped
1tbspfresh basil, roughly chopped
Salt and pepper to taste
Instructions
Combine the dressing ingredients in a jar or directly in your salad bowl.
Drain and rinse two cans of chickpeas and put in a large bowl. Chop the vegetables, slice the avocado and olives and to the bowl together with the capers and herbs.
Give the ingredients a good toss and have a taste, adding salt as needed. You can serve the salad straight away or keep it in the refrigerator for up to 2-3 days.
Video
Notes
This salad is suitable for Slimming World plan without the avocado and olives which are high in Syns. Replace the olive oil with a virgin olive oil spray to limit the amount.