Chickpea, Avocado and Pea Shoot Salad

  • Yield: 4 servings

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
4cups water
1/2-- red bell pepper, finely chopped
2-- avocados, peeled, pitted and diced
1cup pea shoots, watercress or broccoli sprouts, washed
1tablespoon extra-virgin olive oil
1tablespoon balsamic vinegar
2tablespoons freshly squeezed orange juice
1teaspoon finely grated orange rind
1tablespoon lime juice
1tablespoon chopped dill
1/4teaspoon 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).

Nutritional Info *per serving

  • Calories 120
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 550mg
  • Carbohydrate 13g
  • Fiber 4g
  • Protein 3g