Chickpea Salad with Yogurt-Parsley Dressing
This beautiful chickpea salad with a homemade yogurt parsley dressing combines all of my favorite fresh vegetables in one delicious bite. Yummy take-along lunch or easy summer dinner.
Servings: 2
Calories: 328kcal
Ingredients
For the dressing:
- 1/3 cup plain unsweetened yogurt
- 1/2 lime/lemon juice only (use less if using lemon)
- black pepper
- sea salt
- 1/2 cup fresh parsley chopped
- 1/2 teaspoon ground cumin
- 1 tablespoon water
For the salad:
- 1 cup carrot julienned
- 1 cup bell pepper (capsicum, any color) chopped
- 1/2 cup cucumber chopped or julienned
- 2 cups spinach chopped (or other leafy green of your choice)
- 1.5 cup cooked chickpeas (1.5 cup cooked chickpeas = ½ cup dried = 1 15 oz can)
- 1/4 cup raw unsalted cashew nuts crushed
Instructions
- Combine all dressing ingredients in a small bow. whisk well until combined. Set aside.
- Add all salad ingredients, except the cashews, to a bowl, toss to combine, and drizzle with dressing. Top with crushed cashews.
Notes
If taking to work, store spinach and crushed nuts on top to preserve their crunchiness.
Interesting Read(s):
- Chickpea 101: How To Soak, Sprout, Cook, and Freeze Chickpeas
- Discover The Amazing Benefits of Leafy Greens
- Why You Should Rotate Your Greens And How To Do It