Description
A vibrant salad packed with protein-rich chickpeas and colorful vegetables, dressed in a zesty lime dressing, offering a delightful crunch and freshness.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup red cabbage, shredded
- 1/2 cup carrots, grated
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
- 2 tablespoons sesame seeds (optional)
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, red bell pepper, cucumber, red cabbage, grated carrots, green onions, and cilantro. Toss gently to blend.
- In a separate bowl, whisk together the lime juice, soy sauce, honey or maple syrup, olive oil, sesame oil, ginger, and garlic. Season with salt and pepper to taste and whisk until smooth.
- Pour the dressing over the salad mixture and toss to coat evenly.
- Fold in chopped peanuts and sesame seeds, if using, for extra crunch.
- Allow the salad to sit for 10-15 minutes before serving to let the flavors meld.
- Serve in individual bowls or on a platter, garnished with additional peanuts and cilantro.
Notes
This salad keeps well in the fridge for a couple of days. For freshness, prep vegetables in advance and combine them just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg