In addition to Vitamin C, this salad provides protein from the chickpeas and it is sweet from the orange. I think corn would be a nice addition to the mix too, and in future I may try that variation.
Whilst Mr Bite doesn't like chickpeas, he tolerated them in this dish. Similarly, whilst I don't like avocado, I was able to pick around it for my serves. Mr Bite's mother joined us for this meal and she enjoyed the dish without any preexisting food dislikes to be overcome!
After a dinner of vegetable strudel and this salad, we finished off our evening with a repeat batch of the dark chocolate tiffin as I posted about last October. It was a good meal. I recommend all three components, and can now see this salad featuring as an easy lunch option in its own right.
Carrot and chickpea salad with orange and avocado
An easy, fresh dish that could serve as a light main for 2-3 people or a side dish for more.
1 1/2 cups lettuce or spinach leaves, chopped
2 large carrots, grated
1 red capsicum (pepper), finely sliced
1 orange, peeled and diced
1 1/2 cups cooked chickpeas (mine were cooked from dry but this is equivalent to roughly 1 400g tin)
1 orange, juiced
2 tsp soy sauce
Small bunch chives, chopped (roughly 1 tbsp chopped)
Small bunch parsley, chopped (roughly 1 tbsp chopped)
Combine the lettuce, grated carrot, capsicum, diced orange and chickpeas in a large bowl or serving dish.
Combine the orange juice, soy sauce and chopped herbs in a small container and whisk to combine. Pour over the salad and toss through.
Slice the avocado and arrange on top of the salad.
Tell me - what is your favourite chickpea-based dish? I have so many it's getting hard to choose.