| 13 | 10 | 533 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 3 |
| 1 can (19oz) | Chickpeas, canned, drained |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 2 green onion (stem) | Green onion (chopped) |
| 1 avocado(s) | Avocado (mashed) |
| 3 tbsp | Tahini |
| 2 tbsp | Olive Oil, Extra Virgin |
| 2 tbsp | Water |
| 2 tsp | Coconut aminos, Coconut Secret |
| 2 tsp | Balsamic vinegar |
| 2 tsp | Lemon juice |
| 1 tsp | Ginger, ground |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Combine the chickpeas and veggies in a large bowl. In a small or medium bowl, combine the rest of the ingredients and mix well before pouring in the large bowl. If you want the dressing to be extra creamy, opt for mashed avocado.
| Meat Alternative | 1.5 |
| Vegetables | 2.7 |
