Pairing a classic homemade Italian salad dressing with simple staples such as chickpeas and broccoli makes for an easy side salad to serve with dinner. This chickpea avocado salad has the perfect balance of creamy textures, delicate leaves and roasted flavours. Enjoy!
Cut the broccoli into small florets. Coat with 1 ½ tsp of olive oil and season with salt to taste. Baste a sheet pan with ½ tsp of olive oil. Add broccoli florets and put in the oven for 15 minutes. Remove and set aside to cool.
Bring a small saucepan of water to the boil. Destring sugar snap peas and blanch for 2 minutes. Remove, run under cold water to stop the cooking process. Pat dry and set aside.
Cut the avocado in half. Discard the stone and peel the skin. Cut one half into slices and the other half into wedges.
Drain the chickpeas and set aside to dry.
Wash the mixed leaves and pat dry, or use a salad spinner.
Salad Dressing
In a small mixing bowl, add all the ingredients for the salad dressing.
Mix until well combined.
Assembly
On a large serving platter, add the mixed leaves and spread them out.
Drizzle ¼ of the Italian dressing on top.
Add the blanched sugar snap peas, chickpeas and roasted broccoli around the platter.
Drizzle another ¼ of the Italian dressing. Place the rest in a jug or bowl to serve on the side.
Place the avocado on top.
Season with pepper to taste.
Serve.
Notes
Instead of broccoli, you can also use broccolini or cauliflower.
Any mixed leaf combination would work for this salad. From mizuna to arugula to tatsoi, they will all be delicious.
Vacuum packed or canned chickpeas work perfectly well for this recipe and are, of course, so much more convenient.
You can use any basic vinaigrette for the recipe. I would recommend infusing a crushed garlic clove in the dressing for 30 minutes to give it some flavour. Discard the garlic before use.