Chopped Crunchy Legume Salad with Avocado-Tahini Herb Dressing

Ingredients

• 1 cup chickpeas, cooked, rinsed, and drained
• 1 cup edamame, shelled and cooked
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell pepper, diced
• 1 cup red onion, finely chopped
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped

• 1 ripe avocado, pitted and peeled
• 2 tablespoons tahini
• 1 cup Greek yogurt
• 1 cup lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large mixing bowl, combine the chickpeas, edamame, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint.
2. 02
   In a blender or food processor, combine the avocado, tahini, Greek yogurt, lemon juice, olive oil, garlic, water, salt, and black pepper.
3. 03
   Blend until smooth and creamy, adding more water if necessary to achieve a pourable consistency.
4. 04
   Pour the avocado-tahini herb dressing over the salad ingredients in the bowl.
5. 05
   Toss everything together until the salad is well-coated with the dressing.
6. 06
   Serve the salad immediately or let it chill in the refrigerator for 10 minutes to enhance the flavors.