
Red bell peppers, cilantro, mint, carrot, red onion and spices, tossed with salty sunflower seeds and chewy dried cherries ontop of chickpeas and baby greens. Pita chips make a great spoon to eat this salad with.
Chickpea Salad
1/2 cup vegan mayonnaise (or 1/4 cup extra virgin olive oil)
2 tsp curry powder
1/2 tsp black pepper
1/2 tsp sea salt
2 tbl maple syrup
2 tsp lime juice
2-150z cans chickpeas, drained and rinsed
1/4 cup minced red onion
1 red bell pepper, small dice
1 carrot, shredded
1/4 cup freshly chopped cilantro
5 mint leaves, roughly chopped
1/2 cup roasted & salted sunflower seeds
1 tsp toasted cumin seeds
1/4 cup dried cherries, roughly chopped
4 cups baby greens
pita chips
In a large bowl, combine the mayo, curry, pepper, salt, maple syrup and lime juice. Stir to combine then add the remaining ingredients. Serve on top of greens with a side of crunchy pita chips.
Chickpea salads are the best. This looks especially great.
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