Chickpea Salad
This chickpea salad is made with soft chickpeas, crunchy vegetables and a delicious cashew dressing. It's light yet satisfying. Enjoy a large serving of this salad as a meal, or pair it with grilled meat.
Servings : 0 2-3
INGREDIENTS
- 1 can (250g) chickpeas (cooked, drained and cleaned)
- 8-10 lettuce leaves
- 1 red bell pepper (small)
- 1 yellow bell pepper (small)
- 1 english cucumber (medium)
- 1 carrot (small)
- 1/2 cup pomegranate
Salad Dressing
- 1/2 cup (75g) cashew nuts (or 2 tbsp cashew butter)
- 2 tbsp olive oil
- 1-2 garlic cloves
- 1/2 lemon
- 1/4 cup water
- salt and pepper (to taste)
INSTRUCTIONS
- Prepare the chickpeas: If using canned chickpeas, drain and wash them well. If using dried chickpeas, soak them for 8 hours or overnight and cook until soft.
- Soak the cashew nuts: Soak 1/2 cup of cashew nuts in water for 30 minutes. Skip this step if using cashew butter.
- Prepare the vegetables: Wash and dry the lettuce, bell peppers, cucumber and carrot thoroughly. Dice all the vegetables to roughly the same size as the chickpeas.
- Make the dressing: Add the soaked cashew nuts, extra virgin olive oil, garlic, lemon juice, salt, pepper and water to a blender. Blend until smooth. Adjust salt and pepper to your liking.
- Toss the salad: Add the diced vegetables, pomegranate kernels, chickpeas and dressing to a bowl. Gently mix until well combined and serve.
NOTES
Substitute Ingredients
Cashew nuts/cashew butter: Almonds, walnuts, pine nuts or peanuts. Use whole or nut butter versions. Pomegranate: Grapes, apples or dried cranberries. Fresh garlic: 1/2 tsp garlic powder. Other vegetables: Celery, broccoli, onions, tomatoes, sweet peppers, spinach, watercress and radishes. Tried this recipe?Let us know how it was!