Asian Chickpea Salad

Asian Chickpea Salad

A simple, plant-based salad that has flavor and crunch!
Prep Time25 mins
Cook Time15 mins
Servings: 7 servings
Calories: 245kcal

Ingredients

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

Instructions

  • Place 1/2 cup of water and quinoa in a medium pot and bring to a boil.
  • Once boiling, turn heat to simmer and cover.
  • Let simmer for 15 minutes or until water is absorbed.
  • Turn off heat and let cool. Fluff with a fork.
  • Prep all vegetables.
  • Whisk together the dressing ingredients in a small bowl.
  • In a large bowl, add all chopped veggies, chickpeas, cooked quinoa, cashews, and mix together.
  • Add dressing and toss until well combined.

Nutrition

Calories: 245kcal | Carbohydrates: 37g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 453mg | Potassium: 583mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4296IU | Vitamin C: 70mg | Calcium: 74mg | Iron: 4mg

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

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