Chickpea, tomato and red pepper salad, avocado dressing

Name: Chickpea, tomato and red pepper salad, avocado dressing
Yield: Serves 4 people
Cuisine: British recipes
Ingredients: 50g watercress, large stalks removed; 50g wild rocket; 50g baby leaf spinach; 1 large carrot, coarsely grated; 150g cherry tomatoes, halved; 1 small red pepper, deseeded and thinly sliced; 100g canned chickpeas, drained, or dried chickpeas, cooked and drained; 2 tbsp sunflower seeds, lightly toasted; For the avocado dressing; 1 ripe avocado; 1 tsp Dijon mustard; 2 tbsp fresh lemon juice; Dash of Tabasco sauce; 2 tbsp extra-virgin olive oil

Published: 31 Jan 08
Updated: 18 Mar 24

Test kitchen approved

This chickpea, tomato and red pepper salad can be served as a simple lunch, a side dish or alongside griddled chicken fillets, lean ham, prawns or low-fat tuna.

Serves 4 people
Ready in 10 minutes

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Ingredients

50g watercress, large stalks removed
50g wild rocket
50g baby leaf spinach
1 large carrot, coarsely grated
150g cherry tomatoes, halved
1 small red pepper, deseeded and thinly sliced
100g canned chickpeas, drained, or dried chickpeas, cooked and drained
2 tbsp sunflower seeds, lightly toasted

For the avocado dressing

1 ripe avocado
1 tsp Dijon mustard
2 tbsp fresh lemon juice
Dash of Tabasco sauce
2 tbsp extra-virgin olive oil

Method

Mix the leaves and carrot together and divide between 4 plates or 1 serving platter. Tuck the halved cherry tomatoes and pepper slices among the leaves and scatter over the chickpeas and seeds.
Make the the avocado dressing. Halve the avocado and remove the stone. Scoop the flesh into the smallest bowl of your food processor and add the mustard, lemon juice and Tabasco sauce. Blend until smooth, and then, with the motor still running, gradually pour in the oil and 2-3 tablespoons warm water. Season to taste. Drizzle the dressing over the salad and serve.

Recipe from February 2008 Issue

Nutrition

Nutrition: per serving

Calories: 227kcals
Fat: 17.7g (2.9g saturated)
Protein: 5.6g
Carbohydrates: 11.7g (5.4g sugar)
Salt: 0.4g

delicious. tips

For an alternative mustard dressing, put 2 teaspoons Dijon mustard into a small bowl with 1 teaspoon white or red wine vinegar and mix together. Whisk in 3 tablespoons extra-virgin olive oil very gradually. It will get very thick. Gradually whisk in 11/2 tablespoons cold water, a pinch of caster sugar and a little seasoning. Add some avocado to the salad.

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Chickpea, tomato and red pepper salad, avocado dressing

Ingredients

Method

Nutrition

delicious. tips

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