Spicy Chickpea Salad
A hearty salad that will fill you up but still packs a nutritional punch.
Servings: 4 people
Calories: 294kcal
Ingredients
Dressing
- 1 shallot minced
- 1 jalapeño coarsely chopped, seeds removed for milder dressing
- 1 bunch cilantro remove about an inch from bottom of stems, coarsely chop the rest
- 2 tablespoons maple syrup or substitute agave or date paste
- 2 tablespoons Bragg Liquid Aminos or tamari or soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons tahini
- 2 tablespoons water
- 1/8 teaspoon freshly ground pepper
- salt to taste
Salad
- 1 25 oz. can low-salt or no-salt chickpeas rinsed and drained
- 1 persian cucumber cut in half lengthwise and sliced into half moons
- 1 cup grape tomatoes sliced in half
- 2 tablespoons raw sunflower seeds lightly toasted in a dry skillet
- 1/4 cup fresh Italian Parsley roughly chopped
- 4 cups mixed salad greens
- 1 radish chopped into matchsticks, as garnish, optional
Instructions
Dressing
- Add all dressing ingredients except salt to your blender container and blend until smooth. Add more water if you'd like it thinner. Taste for seasoning. Add salt if needed. (We didn't add any.)
Salad
- Toss the chickpeas, cucumber, and tomatoes in a medium bowl with the dressing. Serve plated on top of greens. Sprinkle with sunflower seeds and parsley. Top with radish if using.
Notes
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