You are here: Home » Recipes » Chickpea, Avocado and Pea Shoot Salad Chickpea, Avocado and Pea Shoot Salad Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Make your next meal “clean”—whole, minimally processed and local—with this quick-and-easy chickpea salad. PrintEmail Any kind of “shoots” will work in this recipe, as well as none at all. Ingredients Salad:1/2 -- small red onion, minced1 -- large carrot, finely chopped2 -- to 3 radishes, thinly sliced1 -- (15-ounce) can chickpeas, rinsed and drained4 cups water1/2 -- red bell pepper, finely chopped2 -- avocados, peeled, pitted and diced1 cup pea shoots, watercress or broccoli sprouts, washedDressing:1 tablespoon extra-virgin olive oil1 tablespoon balsamic vinegar2 tablespoons freshly squeezed orange juice1 teaspoon finely grated orange rind1 tablespoon lime juice1 tablespoon chopped dill1/4 teaspoon coarse salt Instructions To prepare salad, place onion, carrot, radishes and chickpeas in a large bowl. Bring water to a boil and pour over vegetables. Let stand 2 to 3 minutes. Drain well and set aside. To prepare dressing, whisk together all ingredients in a small skillet over medium heat. Simmer until thoroughly heated. Add red pepper, avocados and pea shoots to chickpea mixture and drizzle dressing over top. Toss to coat; serve warm. Recipe reprinted with permission from Terry Walters' Clean Start: Inspiring You to Eat Clean and Live Well (Sterling Publishers, 2010).