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    chickpea salad (2)

    Asian Chickpea Salad

    Asian Chickpea Salad

    A simple, plant-based salad that has flavor and crunch!

    Salad:

    • 15.5 oz chickpeas (rinsed and drained)
    • 1/2 cup quinoa (uncooked, rinsed)
    • 1 cup carrots (shredded)
    • 1 cup snow peas (cut into thirds)
    • 1 cup red pepper (thinly sliced)
    • 2 cups red cabbage (red or purple, thinly sliced)
    • 1.5 cup broccoli florets
    • 1/2 cup cashews (optional)

    Miso Ginger Dressing:

    • 1 tbsp white miso paste
    • 1 tbsp lemon juice
    • 1 tsp ginger
    • 2 tbsp tamari (gluten-free)
    • 1 tbsp rice vinegar
    • 1-2 tsp honey (optional for a sweeter dressing)
    • 1/8 tsp sea salt (optional)

    1. Place 1/2 cup of water and quinoa in a medium pot and bring to a boil.

    2. Once boiling, turn heat to simmer and cover.

    3. Let simmer for 15 minutes or until water is absorbed.

    4. Turn off heat and let cool. Fluff with a fork.

    5. Prep all vegetables.

    6. Whisk together the dressing ingredients in a small bowl.

    7. In a large bowl, add all chopped veggies, chickpeas, cooked quinoa, cashews, and mix together.

    8. Add dressing and toss until well combined.

    Photos from: https://www.healthygffamily.com/recipe/asian-chickpea-salad-2/