Chick Pea Veggie Salad
You will love this salad filled with raw vegetables, protein filled chick peas and dressed with a peanut butter vinaigrette.
30 minutes
5
none
PrintIngredients
- 1 (15 ounce) can Chick peas
- 1 medium head Califlower
- 1 small Red Cabbage, shredded
- 1 Carrot, shredded
- 3 Green onion, diced (green part only)
- 1 small Red onion, sliced
- 1 Jalapeno, chopped finely (optional)
- 1/2 cup Cilantro, chopped
- 1/4 cup Cashews, chopped
- Dressing
- 1/4 cup natural creamy peanut butter, no added sugar or oils
- 3 Tablespoons low sodium gluten free soy sauce or coconut aminos
- 2 Tablespoons honey (or pure maple syrup to keep vegan)
- 1/2 cup apple cider vinegar
- 1/4 cup Tablespoons extra virgin olive oil
- 1 to 2 Tablespoons fresh grated ginger
- 1/2 teaspoon sea salt
Nutrition
| Net carbs | |
| Fat | |
| Protein | |
| kcal |
Instructions
- Preheat oven to 425 degrees. Remove core from cauliflower and and put on cookie sheet. drizzle with extra virgin olive oil. Roast for 20 minutes until browned all over. Add a bit of water if too thick. Pour dressing over salad
- Cut into bite sized pieces and add to a bowl.
- While cauliflower is cooking prepare red onions. In another bowl add red onions and vinegar from dressing ingredients.
- Let soak until you finish making the salad. Add shredded carrots, cabbage, chick peas, green onions, cashews, and cilantro to cauliflower.
- Make dressing: mix all ingredients in a bowl except vinegar.
- Add 4 Tablespoons of vinegar from the bowl of onions and whisk.
- Remove onions from the rest of the vinegar and add to salad.
- Toss and serve. Refrigerate leftovers.
Additional Tips
You can add lime or more honey if you like. You can use broccoli without roasting it. Try peppers, celery, tomato, and/or cucumber instead of red onions but don't soak them. You can use quinoa or lentils instead of chickpeas.
