Rainbow Chickpea Salad with Orange Dressing
Chickpeas are a staple at our home. They are a great source of plant-protein to fill you up. This chickpea salad works out very well with the orange dressing.
Servings 2
Calories 281kcal
Ingredients
For the salad
- 3 cups salad greens of your choice
- 1 cup red cabbage chopped
- 1 cup (Daikon) radish chopped
- 1 cup cucumber chopped
- 1.5 cup cooked chickpeas (= ½ cup dried/soaked/cooked or 1 can)
For the orange dressing
- 1/4 cup fresh orange juice
- 1/2 lime/lemon juice only (use less if using lemon)
- 1 tbsp soy sauce/Tamari
- 1 tbsp extra-virgin olive oil
- 1 tsp maple syrup/honey
- 1 tsp apple cider vinegar
- sea salt to taste
- black pepper to taste
Instructions
- Whisk together all dressing ingredients.
- Add all salad ingredients to a large salad bowl. Toss to combine and drizzle with dressing just before serving.
- Optional: add seeds, nuts, or other toppings of your choice.
Notes
- 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 (I also added a quick cooking method in case 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.