Chickpea, Avocado and Sun-Dried Tomato Salad

"This salad is very filling and Colourful!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by LGS68 photo by LGS68
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
5mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.
  • Dressing----------.
  • Blend spring onions, parsley, salt and olive oil.
  • Pour over salad ingredients.

Questions & Replies

  1. What kind of seasoned salt did you use? I chose to make this salad for a big dinner party I am having tomorrow and I am eager to find the right seasoned salt. Thanks.
     
  2. is this low carb and low calorie?
     
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Reviews

  1. This is a great dish. It is healthy, easy, quick, and so delicious.
     
  2. This was FABULOUS! I omitted the olives and used pre-packaged slaw mix in place of the shredded cabbage. That saved time and added carrots to the mix. As a mother-to-be I appreciated knowing I was getting such great nutrition from such a yummy dish.
     
  3. Delectable.
     
  4. Very good! We enjoyed this combination of ingredients. It IS very versatile; after reading some of the other reviews, I added about 2 splashes of lemon juice, and we really liked that. The listed amount of oil is quite unnecessary I think; I didn't measure but used about 2-3 Tbsp. That was enough to give a very light coating on everything and help incorporate the herbs. I even used probably double the amount of cabbage (again, didn't measure) and I used green olives. Very good, all around!
     
  5. ditto everyone else's praise. this was magnificent, gone in a flash. i threw in some cubed feta, which seemed to compliment the flavors well.
     
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Tweaks

  1. I loved this, but the rest of the family thought it was just okay. It made a nice compliment to the somewhat spicy chicken I served it with. I was a little hesitant about using the full 1/2 cup of olive oil, but had used 2 avocadoes and 3 cups of cabbage so went for it - and it was just right. Next time I might substitute basil for the parsley and use more of it. I think I would use more of the parsley too, as it was perhaps just a little too bland.
     

RECIPE SUBMITTED BY

I,m a Mum of 3 (26,22,and 19)They keep me on my toes so to speak!!!!!! and rapidly heading for Hair dye. I live in Sunny South Africa but I,m of Welsh(uk)decent! I use to be(before the joys of Motherhood and domestic bliss Ha HA!) a nurse specialising in Oncology(Cancer nursing).Now I,m a stay at home Mum(although I,m a part-time secretary for DH,s small business.) I,ve lots I want to do in the pipeline now the children are getting older!I love to cook,its one of my passions,besides cooking I love to Read and enjoy anything from Medical thrillers,historical epics! to a good old mystery the more complex the better! On my to do list is learning to quilt,knit fair isle and bottle preserves properly! I live at the Coast and have done so for the last 5 years,its certainly a slower pace of life here than when we lived in the city. There is something very restful about living so close to the Sea even the storms are spectacular to watch.One of My wishes is to spend a weekend in a Light house,preferably in rough weather! I,m also *Mum* to 4 dogs(all girls!)Millie the boxer,Jessie the cross border collie who is slightly mad to say the least!and my 2 little Jack Russells Molly and Mandy who have me running about all over the place I wish I had their energy!I,de bottle it and make a fortune!
 
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