Chickpea, Avocado and Pea Shoot Salad

Kitchen Tested
  • Yield 4 servings

Make your next meal “clean”—whole, minimally processed and local—with this quick-and-easy chickpea salad.

Any kind of “shoots” will work in this recipe, as well as none at all.


1/2 -- small red onion, minced
1 -- large carrot, finely chopped
2 -- to 3 radishes, thinly sliced
1 -- (15-ounce) can chickpeas, rinsed and drained
4 cups water
1/2 -- red bell pepper, finely chopped
2 -- avocados, peeled, pitted and diced
1 cup pea shoots, watercress or broccoli sprouts, washed
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange rind
1 tablespoon lime juice
1 tablespoon chopped dill
1/4 teaspoon coarse salt


  1. 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.
  2. To prepare dressing, whisk together all ingredients in a small skillet over medium heat. Simmer until thoroughly heated.
  3. 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).



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