This Chickpea Avocado Salad makes for a quick, healthy meal or side dish. This creamy chopped salad is ready in under 20 minutes and topped with a sweet Tahini Maple Dressing.
Wash lettuce and drain thoroughly. Cut into 1” (2 ½ cm) strips across the leaf.
Wash radishes. Cut off stem and root. Cut into ⅛” (3mm) thick semi-circles.
Wash or peel carrots. Slice into ¼” x 1” (6mm x 2 ½ cm) sticks.
Wash snap peas. Remove stem and strings by gently breaking the stem end about ¼” (6mm) in and pulling along the sides of the snap pea. Cut peas into 1” (2 ½ cm) segments.
Remove pits and cut avocado into 1” (2 ½ cm) chunks.
If from a can, rinse chickpeas in fresh water. Dry chickpeas gently between paper towels. Set aside.
Combine all dressing ingredients, starting with the smaller amount of maple syrup, until everything is blended. Taste and add maple syrup as needed or desired.
Combine all prepared vegetables and chickpeas in a large bowl. Toss with dressing until combined.