Creamy Chickpea Avocado Salad

• Produce

  • 1 Avocado
  • 1/4 cup Basil, lightly packed
  • 1 cup Celery
  • 3 cups Chickpeas, cooked or canned
  • 2 cups Cucumber
  • 1 clove Garlic
  • 1 Lemon
  • 1/2 cup Radishes
  • 1 cup Red onion
  • 1 cup Tomatoes
  • 1/2 cup Unsulfured raisins

• Refrigerated

  • 1/3 cup Water or unsweetened soy milk

• Baking & Spices

  • 1 dash Black pepper
  • 1/4 tsp Cayenne pepper
  • 2 tbsp Coconut sugar
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 2 tbsp Pine nuts/sunflower seeds
  • 3 tbsp Sunflower seeds
  • 1 Sunflower seeds

• Other

  • Fresh parley

Found on cearaskitchen.com

Description

Ingredients

• 3 cups chickpeas (cooked or canned)
• 1 cup red onion, chopped
• 1 cup celery, chopped
• 2 cups cucumber, chopped
• ½ cup radishes, chopped
• 1 cup tomatoes, chopped
• 3 tbsp sunflower seeds
• ½ cup unsulfured raisins
• 1 avocado
• ½ lemon, juiced (2 heaping tbsp lemon juice)
• ½ tbsp apple cider vinegar
• 2 tbsp coconut sugar
• ¼ cup lightly packed basil
• 1 clove garlic
• 2 tbsp pine nuts/sunflower seeds
• ⅓ - ½ cup water OR unsweetened soy milk*
• ¼ tsp sea salt
• ¼ tsp cayenne pepper (optional), ¼ tsp oregano
• dash black pepper
• Fresh parley
• Sunflower Seeds
• ½ lemon, juiced

Directions

• Rinse your chickpeas if you are using canned. Chop and prepare all your vegetables (see photo for size). Toss the chickpeas and all the vegetables (red onion through to tomatoes), sunflower seeds and raisins into a large bowl.
• Make the Creamy Avocado Dressing. Blend all the ingredients together until perfectly creamy. I used an immersion stick blender - a high speed blender will also work. Add an additional tbsp or 2 of water until desired consistency is reached.
• Mix the dressing in with the chickpeas and vegetables. Garnish with sunflower seeds, fresh parsley and more lemon juice if desired. I like this salad with extra lemon juice, freshly juiced on top! Enjoy!