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Chickpea, Avocado and Pea Shoot Salad from Clean Start, by Terry Walters

Serves 4

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.

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

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 and freshly ground black pepper

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 and set aside.

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

Add red pepper, avocados and pea shoots to salad and drizzle dressing evenly over top. Toss to coat and serve warm.

Reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers

©Copyright 2011, Caliope Publishing Company