Vegan Chickpea & Avocado Salad

Hey loves, today on the blog I am sharing a veggie salad that has been on repeat for the past couple weeks. The star of this salad is chickpeas. It is a newbie for me.

For the longest, I wasn’t quite sure how I wanted to eat them in a meal. I tried to cook them one-time last year and I did not like them.

I haven’t been eating salads a lot on this journey. I wanted to bring them back into the picture. I didn’t want a salad I made in the past. I want something totally different.

So my love to bring salads back into the picture caused me to experiment with chickpeas again. Honestly, I picked them also because I needed the protein.

Related post: 10 Tips to Transition to Vegetarian/Vegan/Plantbased Easily

I had a can of chickpeas in the pantry and I read that you could roast them. I wondered how that would taste and decided to go for it. First time for everything right? To my surprise, they were yummy.

So let’s get to the recipe

3 big handfuls of spinach mix
1/2 cup of organic chickpeas
2 tablespoons of coconut aminos
everything but the bagel sesame seasoning blend to taste
garlic clove chopped to taste
ground pepper to taste
1/2 avocado
1 tablespoon of vegan bacon bits
1/2 of green bell pepper
1/2 of a medium tomato
vegan ranch dressing
1/2 of lime squeezed
optional: add quinoa for more protein

I used a can of organic chickpeas. This cut down on the cooking time. I rinsed the chickpeas a few times and let them soaked for a few minutes before I cooked them. I boiled them for about 20 minutes with garlic cloves, ground pepper, & everything but the bagel sesame seasoning blend.

Next, I drained the water from the boil and put them in the oven for about 30 minutes to roast them on 375. I made sure to turn them every few minutes. I let them roast in 2 tablespoons of coconut amino acids and the seasoning from the boil.

While they were roasting, I made my salad with the rest of the ingredients and put it in the fridge until the chickpeas were ready.

When chickpeas were done, I added them and viola. This salad is delicious, filling, and colorful. The chickpeas add a nice crunch also.

Do you have any salads that you are currently crushing on?

Wishing everyone a great week. I’m getting ready to sip some tea and listen to some Mozart. This combo is one of the recipes for Best MOOD EVA.

Until next time

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