Crunchy Chickpea Salad
Servings: 2
Chickpeas, cucumber, carrot, red bell pepper, pepitas and sunflower seeds pile onto spinach in this chickpea salad with a creamy orange tahini dressing. It has 14g protein per serving, lots of crunch and comes together in 15 minutes.
Ingredients
- 2 cups spinach fresh
- 1 cup chickpeas canned (drained and rinsed)
- ½ carrot diced
- ½ cucumber diced
- ¼ cup red bell pepper diced
- 2 tablespoon raw pepitas
- 2 tablespoon raw sunflower seeds
Citrus Tahini Dressing
- 2 tablespoon tahini
- 2 tablespoon orange juiced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoon raw apple cider vinegar
- 1 teaspoon tamari
- ½ garlic clove minced
Instructions
- Whisk together the tahini, orange juice, olive oil, vinegar, tamari and garlic. Add a little more olive oil or water if the dressing is too thick.
- Arrange the spinach, chickpeas, carrot, cucumber and bell pepper on a plate. Pour the dressing over the top and sprinkle with the pepitas and sunflower seeds.
Notes
- Greens Swap: Swap the spinach for any leafy green, and add as many extra vegetables as you like.
- Ingredient Swaps: Any nut or seed butter can replace the tahini, though the dressing's thickness will vary; thin it with water as needed. Black beans work in place of the chickpeas.
- Soy-Free: Use coconut aminos instead of tamari to make the dressing soy-free.
- Storing: Store the salad and dressing separately in airtight containers in the fridge, the salad for up to 2 days and the dressing for up to 5 days. The dressing thickens when chilled, so thin it with a little water before using.
Nutrition
Serving: 2cups, Calories: 375kcal, Carbohydrates: 25g, Protein: 14g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Sodium: 439mg, Potassium: 730mg, Fiber: 8g, Sugar: 5g, Vitamin A: 6060IU, Vitamin C: 45mg, Calcium: 117mg, Iron: 4mg
