Chickpea Spring Salad with Citrus Dressing

Posted by Karla Hennig on

Ingredients

  • 1 19 oz can no-salt added canned chickpeas, rinsed and drained (2 cups of chickpeas)
  • 1 cup cherry tomatoes sliced lengthwise
  • 1 cup frozen peas
  • 1 cup sweet onion, finely chopped
  • Optional add ins:  chopped avocado, chopped parsley, white beans instead of chickpeas, corn

For the Citrus Dressing

  • 1 tablespoon oil (avocado oil or olive oil)
  • 3 tablespoon fresh orange juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 packet stevia (or 1 tablespoon honey)
  • salt & pepper to taste *optional

Directions 

  • Drain and rinse chickpeas and place in a medium sized bowl.
  • Thaw frozen peas by putting in a small bowl, put enough water in to cover the peas.  Microwave for 2 1/2 minutes until hot and thawed.  Drain.  Add into the bowl with the chickpeas.
  • Chop the onion and slice the tomatoes and add to the bowl with the chickpeas.
  • Then, to make dressing, whisk all dressing ingredients in a small bowl.  Adjust to taste with salt and pepper.
  • Drizzle dressing over chickpea mixture and serve, or chill in the fridge.
  • Store in an airtight container in the fridge for up to 5 days.

Yield:  4 cups

 

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