Asian Chickpea Salad
Ingredients
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
Cooking 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.
Asian Chickpea Salad
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Total Time: 40 Minutes
Servings: 7
Calories: 245 Per Serving
Meal Type
Nutrition Facts
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
Applied Diet Types
- Dairy Free
- Gluten Free
- Vegan
Ingredients
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
Cooking 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.