INGREDIENTS
Dressing:
3 tablespoons
of fresh lemon juice
3 tablespoons
of extra virgin olive oil
2 tablespoons
of white vinegar
1/4
tsp salt, or to taste
1/8
tsp garlic powder and/or 1/2 tsp fresh minced garlic
2 tablespoons
of honey
2 tablespoons
of rice vinegar
1/2-1
tablespoons of sesame seeds and/or chia seeds
Salad:
Chickpeas
(1 can rinsed or 1.5-2 cups cooked from dry)
1/4-1/2
cup finely minced red onion
1 cup
of shredded or diced red cabbage (cone #4 or #5 or use a spiralizer)
1
cup of shredded or diced green cabbage (cone #4 or #5 use a spiralizer) or 1-2
handfuls of kale pieces
1 cucumber,
shredded (cone #2)
2-3 carrots,
shredded (cone #2)
1/4-1/2
cup fresh chopped cilantro, plus extra to garnish
Optional
additions: green onion, radishes, bell peppers, diced nuts
Instructions
Combine
ingredients for dressing. Set aside to let chia seeds hydrate.
In a
medium bowl add chickpeas, minced onion, chopped cabbages (kale, if using), cucumber,
carrots and cilantro.
Pour
in dressing and mix thoroughly.
Top
with extra chopped cilantro.
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