Chickpea Salad with Zucchini and Avocado Mayo

Chickpea Salad with Zucchini and Avocado Mayo

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Welcome to Fatty Liver Guide, and here will you find inspirational recipes just like this Chickpea Salad with Zucchini and Avocado Mayo dish. Read on!

  • Yield: 4 Servings
  • Total Time: 2 Hour 15 Minutes
  • Prep Time: 15 Minutes
  • Cook Time: 2 Hours


  • 100g chickpeas
  • Juice 1⁄2 lemon
  • 1 teaspoon rapeseed oil
  • 4 chives, chopped
  • Handful parsley, chopped
  • 100g cherry tomatoes, halved
  • 5 radishes, chopped
  • 2 spring onions, sliced
  • Handful cashew nuts, toasted
  • Pinch sea salt
  • Pinch black pepper
  • 1 yellow zucchini, cut into strips 

For the avocado mayonnaise

  • 1/2 avocado
  • 3 chives, chopped
  • Juice 1⁄2 lemon
  • 1 teaspoon rapeseed oil
  • Pinch sea salt
  • Pinch black pepper 


Soak the chickpeas in water for at least 8 hours or overnight.

When ready to use, drain the chickpeas and transfer to a pan. Cover with double the amount of water and bring to a rolling boil. Lower heat and simmer for about 2 hours or until tender; drain and let cool.

Transfer the cooked chickpeas to a bowl and stir in lemon juice, rapeseed oil, chives, parsley, tomatoes, radishes, spring onions, toasted cashew nuts, sea salt and pepper; set aside.

Make the mayonnaise: In a food processor, combine avocado, chives, lemon juice, oil, sea salt and pepper; pulse until you achieve the consistency of mayonnaise. Transfer the avocado mayo to a bowl and mix in the yellow zucchini.

Place the zucchini in a bowl and top with chickpea salad; add a dollop of avocado mayo and garnish with fresh chili. Enjoy!

Nutritional Information Per Serving:

Calories: 364; Total Fat: 22.7 g; Carbs: 33.5 g; Dietary Fiber: 9.1 g; Protein: 14.3 g; Cholesterol: 0 mg; Sodium: 150 mg

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Originally posted 2019-09-04 18:22:07.

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