6 ratings

Chickpea, Avocado, and Pea Shoot Salad With Orange Dill Dressing

Chickpea, Avocado, and Pea Shoot Salad with Orange Dill Dressing Recipe

This high-protein salad is every bit as hearty and satisfying as it is light and refreshing. Serving it warm allows the flavors to stand out, and brings out the richness of the avocado. Pea shoots can be hard to come by and won’t make or break your salad. They’re well worth a bit of searching, as they’re nutrient-packed, tender, and delicious, but if you can’t find them, you’ll enjoy this combination equally well with watercress.


For the dressing:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons freshly-squeezed orange juice
  • Zest of 1 orange
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh dill
  • Sea salt
  • Freshly ground black pepper

For the salad:

  • ½ small red onion, minced
  • 1 large carrot, finely chopped
  • 2-3 red radishes, thinly sliced
  • 1 ½ cups cooked chickpeas
  • 4 cups water
  • ½ red bell pepper, finely chopped
  • 2 avocadoes, peeled, pitted, and diced
  • 1 cup pea shoots, washed


For the dressing:

In a small skillet over medium heat, prepare dressing by whisking together olive oil, vinegar, orange juice, zest, lime juice, and dill. Season to taste with salt and pepper and simmer until just heated through.

For the salad:

Place onion, carrot, radishes, and chickpeas in large bowl. Bring water to boil and pour over vegetables. Let sit 2-3 minutes to soften vegetables. Drain water well. Add red pepper, avocadoes, and pea shoots to salad and drizzle dressing evenly over the top. Toss to coat and serve warm.