Description
A vibrant and nutrient-dense Lemony Avocado and Spinach Chickpea Salad perfect for vegetarian and vegan diets. This fresh salad combines tender spinach, crunchy cucumber and radish, creamy avocado, and cooked chickpeas, all tossed in a zesty lemon dressing with thyme and sesame seeds for a delightful and healthy meal or side dish.
Ingredients
Salad Ingredients
- 4-5 cups fresh spinach
- 1 small cucumber, chopped
- 1 carrot, thinly sliced or shredded
- 1 avocado
- 1 watermelon radish, thinly sliced
- 2 cups cooked chickpeas (or canned, drained and rinsed)
Dressing
- 1 lemon (juiced)
- 1/4 tsp dried thyme
- 1 tsp salt
- 1/4 cup olive oil
- 1 tbsp sesame seeds
Instructions
- Cook Chickpeas: If using dry chickpeas, add 2 cups of dry chickpeas and 6 cups of water into a pressure cooker or Instant Pot. Seal the lid and set to cook on high pressure. For soaked chickpeas (soaked overnight), cook for 10-15 minutes; for unsoaked, cook for 60 minutes. After cooking, allow natural pressure release for 10 minutes before opening the lid. Drain the chickpeas and set aside. Store any extra chickpeas in an airtight container in the fridge.
- Prepare Vegetables: While chickpeas cook or if using canned chickpeas, rinse and drain them. Chop the cucumber, thinly slice or shred the carrot, thinly slice the watermelon radish, and pit and dice or slice the avocado. Rinse and dry the spinach leaves.
- Make the Dressing: In a small bowl, combine the juice of one lemon, dried thyme, salt, olive oil, and sesame seeds. Whisk thoroughly until the ingredients are well blended to form a tangy and flavorful dressing.
- Assemble the Salad: In a large salad bowl, combine the spinach, chopped cucumber, shredded carrot, sliced radish, avocado, and cooked chickpeas. Pour the lemon dressing over the salad and toss gently but thoroughly until everything is evenly coated with the dressing.
- Serve: Serve immediately for the freshest taste or refrigerate for up to a few hours before serving. This salad can be enjoyed as a light lunch, a side dish, or a nutritious snack.
Notes
- For convenience, canned chickpeas can be used in place of cooking dry chickpeas.
- Soaking chickpeas overnight reduces cooking time and improves digestibility.
- The salad is best served fresh, especially to keep avocado vibrant and prevent browning.
- Adjust salt and lemon juice according to taste preferences.
- Additional herbs like parsley or cilantro can be added for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (soaked chickpeas) to 60 minutes (unsoaked chickpeas)
- Category: Salad
- Method: Instant Pot
- Cuisine: Mediterranean
