Easy vegetable chickpea salad recipe. Very easy and healthy Italian vegetarian salad. An excellent choice for vegans. This vegetarian salad contains fresh vegetables such as cucumbers, tomatoes, cabbage, red apples (optional) and served with homemade mayonnaise dressing (see recipe below).
Homemade Mayonnaise Dressing Recipe
Perfectly tangy and creamy, this homemade mayonnaise dressing tastes much better than anything you could buy in a store. Just try to make it!
Makes 1½ cups (375 ml)
Ingredients: 1/2 cup (125 ml) mayonnaise, 1/2 cup (125 ml) sour cream, 1/2 cup (125 ml) buttermilk, 1 teaspoon (5 ml) dried dill weed, 1/2 teaspoon (3 ml) dried parsley, 1/2 teaspoon (3 ml) dried chives, 1/4 teaspoon (1 ml) onion powder, 1/2 teaspoon (3 ml) garlic powder, 1/4 teaspoon (1 ml) sea salt, 1/8 teaspoon finely cracked black pepper, 1-3 teaspoons (5-15 ml) freshly squeezed lemon juice
Instructions: In a medium mixing bowl, combine the mayonnaise, sour cream, and milk. Whisk until smooth, then stir in spices and mix until well combined.
Pour in squeezed lemon juice and whisk again. Pour the mayonnaise dressing into a jar, cover and refrigerate until ready to use.
Use it as a side dish.
Variations: Make this salad tomato free. Simply omit the tomatoes by adding pitted and sliced kalamata olives.
Ingredients
- 1 ripe avocado, peeled, pitted and cut into cubes
- half of the fresh lemon
- 19 oz (570 ml) can of chickpeas, drained and rinsed
- 1/4 cup (60 ml0 sliced red onion
- 2 cups (500 ml) grape tomatoes
- 2 cups (500 ml) sliced cucumber
- 1/2 cup (125 ml0 chopped fresh parsley
- 3/4 cup (180 ml) diced green bell pepper
Instructions
Place cubed avocado in a large bowl, then squeeze the juice from 1/2 lemon over it. Gently stir to combine.
Add the remaining ingredients and stir well to combine.
Cover and refrigerate for at least 1 hour before serving.
Serve with mayonnaise dressing.
