Asian-inspired Chickpea Salad with Miso Ginger Dressing
SERVINGS 6
Ingredients
- 15.5 oz chickpeas rinsed and drained (approximately 1½ cups)
- 2 cups quinoa
- 1 cup carrots shredded
- 1 cup snow peas cut into thirds
- 1 cup red bell pepper thinly sliced
- 1½ – 2 cups purple cabbage red or purple thinly sliced
- 1½ cups broccoli
- ½ cup cashews optional but recommended
- 1 tablespoon White Miso Paste
- 1 tablespoon lemon juice
- 1 teaspoon ginger fresh
- 2 tablespoons tamari gluten-free gluten-free
- 1 tablespoon rice wine vinegar
- 1- 2 teaspoons honey optional for a sweeter dressing
- ⅛ teaspoon sea salt optional
Instructions
- Cook quinoa if not already done so
- In a medium saucepan, place ½ cup quinoa and water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using. Note: ½ cup uncooked quinoa will yield about 2 cups cooked quinoa.
- Meanwhile prep the remaining vegetables and whisk together Dressing
- Whisk all ingredients together is a small bowl or liquid measuring cup until well combined.
- In a large bowl, add all chopped veggies, chickpeas, cooked quinoa, cashews and mix together. Add dressing and toss until well combined. Serve and enjoy!
Nutrition
Calories: 322kcalCarbohydrates: 51gProtein: 14gFat: 8gSaturated Fat: 1gSodium: 538mgPotassium: 766mgFiber: 11gSugar: 13gVitamin A: 5266IUVitamin C: 95mgCalcium: 104mgIron: 5mg
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