Orange, Avocado & Chickpea Salad
We could tell you this salad is loaded with protein, and makes for a very satisfying vegan meal. But, that might distract you from its great taste. The sweet tang of Limoneira® orange and rich Limoneira® avocado get a spicy edge, slightly warmed to infuse a little chili powder, then drizzled with an herbed orange vinaigrette.
Course Appetizers, Main Course, Main Dish, Salads
Cuisine American, Asian
Salad
- 2 Limoneira® oranges
- 2 ripe Limoneira® avocados
- 1 cup chickpeas cooked & drained
- 1/2 tablespoon sesame oil
- 1/2 teaspoon chili powder
- Salt to taste
- Pepper to taste
- 2 cups baby lettuce
Dressing
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/2 shallot finely chopped
- 1 Limoneira® orange juice & zest
- 1 tablespoon champagne vinegar
- 1/2 teaspoon thyme chopped
- 1/2 cup plain yogurt, optional
Salad
Cut the oranges in half. Using a very sharp knife, and over a bowl to catch any juice, cut between the membranes of the orange to release the flesh in small chunks.
Add the flesh to the bowl.
Peel the avocados and cut first into slices, then smaller chunks. Add to the bowl with the orange fruit.
Next add the chickpeas.
Gently stir in the sesame oil, chili powder, salt and pepper.
Transfer to a small saucepan over a low setting – just enough to heat gently as you prepare the rest of the salad and dressing.
Dressing
Lightly beat the honey and olive oil together.
Add the orange juice, next vinegar.
Add the orange zest and thyme, and beat, or place in a bottle and shake.
Arrange the baby lettuce leaves on a place, and spoon the slightly warmed chickpeas, oranges and avocados on top.
Drizzle the dressing over the salad and serve immediately.
Optional: add dollops of yohgurt over your salad for a cool contrast to the spice.