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Chickpea Pineapple Salad
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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!
Prep Time10 mins
Total Time10 mins
Course: Lunch
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

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