Spicy Chickpea Salad
A hearty salad that will fill you up but still packs a nutritional punch.
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 4 people
Calories: 294kcal
Dressing
- 1 shallot minced
- 1 jalapeƱo 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