Chickpea Pineapple Salad with Ginger Dressing
I just love pinapple in my lunch salads. Especially when combined with ginger. A match made in heaven if you ask me!
Servings: 2
Calories: 271kcal
Ingredients
For the salad
- 3/4 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
- 1 cup pineapple diced
- 1/4 cup bell pepper (capsicum, any color) chopped
- 1/2 cup cucumber chopped
- 1/2 cup tomato chopped
- 1/4 cup spring onion chopped
- 1 cup spinach shredded
For the ginger dressing
- 1 clove garlic minced
- 1 tbsp fresh grated ginger or to taste
- 1/2 lime/lemon juice only (use less if using lemon)
- 1 tbsp soy sauce/Tamari
- 2 tbsp extra-virgin olive oil
- sea salt to taste
- black pepper to taste
Instructions
- Combine all dressing ingredients in a small bowl. Whisk until well combined.
- Combine all salad ingredients in a large bowl. Drizzle with ginger dressing.
Notes
- Take-along tip: keep dressing in a separate container and add spinach on top.
- Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)
- Tamari and soy sauce share a similar color and flavor, and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten
Interesting Read(s):
- Mason Jar Salad Recipes: How To Pack the Perfect Salad in a Jar
- Why You Should Add Some Healthy Fats To Your Juices, Smoothies, Or Salads
- Carbs vs Protein, Get the Balance Right