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
Ingredients
- 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
Directions
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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