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Vegan chickpea salad with avocado and buckwheat sprouts

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Ingredients for 2 servings:

  • 400 g chickpeas
  • 1 avocado(s)
  • 1 bell pepper(s)
  • 1 can of corn
  • 300 g cocktail tomatoes, colorful
  • 1 tbsp, heaped buckwheat germ
  • 1 tbsp oil
  • 1 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick, easy, vegan and vegetarian

Whisk together the balsamic vinegar and oil and season with salt and pepper. Peel the avocado and remove the pit. Slice the flesh and arrange on a plate. Drain and rinse the chickpeas and corn in a colander. Wash the peppers and tomatoes and cut into small pieces. Arrange everything around the avocado, pour the dressing over it, and finally sprinkle the buckwheat sprouts on top. You can also prepare the chickpea salad as a snack for barbecues or other celebrations. It’s super quick and easy to make, filling, and tastes delicious! You can also find the recipe on my blog.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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