Californian salad
Green Goddess Chickpea Salad
Chickpeas, cucumber and blanched green beans in a blended avocado and spinach dressing. The avocado stands in for the mayonnaise of the 1920s original, so the dressing stays creamy without dairy.
Ingredients
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Kit
Method
Tips
- Green beans. Add them to water that is already at a rolling boil, and time them from when it returns to the boil. Starting in cold water makes them soggy and dulls the colour.
- Storage. Eat straight away, or chill for up to 1 hour. The avocado dressing browns if kept overnight.
- Freezing. Not suitable.
- Butter beans. Swap them for the chickpeas weight for weight. They are softer, so fold them in gently at the end.
- Cherry tomatoes. Halve a handful and toss them in with the cucumber.
- Nutrition. Roughly 13g protein, 40g carbohydrate, 15g fibre and 35g fat per serving. Most of the fat comes from the olive oil and avocado.