A Colorful Vegan Salad With Chickpeas, Avocado, Bell Peppers, Avocado, Cucumber & a No Fuss Dressing 

I don't have much of an appetite for Salads during winter. Now that Spring is upon us, Colorful salad bowls & smoothies will be back on the menu :)

Made this Easy Rainbow Chickpea Salad from a Plant Based recipe book I was sent last week 

Chickpea | Kabuli Chana is one of my favourite ingredients in a salad. They not only add taste but also keeps one full for a longer time 

Also, the dressing here is super simple without any fancy ingredients. I throughly enjoyed this one 

HOW TO MAKE RAINBOW CHICKPEA SALAD

You Will Need:

• 2 Cups of Cooked Chickpeas | Kabuli Chana
• Half an Onion - finey chopped
• 8-10 Cherry Tomatoes - halved
• 1 medium sized Avocado - diced 
• 1 small Cucumber - peeled & diced
• 1/2 Red Bell Pepper - diced
• 1/2 Yellow Bell Pepper - Diced

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RAINBOW CHICKPEA SALAD

Yield: 4

Author: Deepthi Shankar

Ingredients

• 2 Cups of Cooked Chickpeas | Kabuli Chana
• Half an Onion - finey chopped
• 10 Cherry Tomatoes - halved
• 1 medium sized Avocado - diced
• 1 small Cucumber - peeled & diced
• 1/2 Red Bell Pepper - diced
• 1/2 Yellow Bell Pepper - Diced
• For The Dressing:
• 1/4 Cup Extra Virgin Olive Oil
• 1 teaspoon Minced Garlic
• Sea Salt
• 1/4 teaspoon Ground Black Pepper
• Juice of Half a Lime
• 2 tablespoon Apple Cider Vinegar
• A handful of Chopped Cilantro

Instructions

1. Add all the Vegetables & Chickpeas into a bowl.
2. Into another small bowl, add the ingredients for the dressing & whisk well
3. Add the dressing into the chickpea bowl & mix well
4. Chill in the refrigerator for 1 hour before serving

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