Vegan Chickpea Salad with Lemon Tahini Dressing
Friday, March 22, 2019
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This crunchy chickpea salad is loaded with nutrition thanks to broccoli, zucchini, kale, red pepper, red onion and almonds. Bonus: you only need 20 minutes to make this simple but delicious vegan meal.
Ingredients
Vegan, Gluten free
∙ Serves 5
Produce
225 g 3 cups chopped broccoli
3 cups Chickpeas
5 cups De-stemmed and chopped kale, lightly packed
1 Olive oil and lemon
1/2 cup Raisins or dried cranberries
1/2 Red onion
1 tsp Sea salt and garlic powder
2 cups Zucchini
Condiments
1/4 cup Lemon juice, fresh
1 tbsp Maple syrup, pure
6 tbsp Tahini
Baking & Spices
1 tbsp Nutritional yeast
1 Red pepper
Oils & Vinegars
1 tbsp Apple cider vinegar
Nuts & Seeds
1/2 cup Almonds, raw
1/4 cup Sunflower seeds, raw
Liquids
1/3 cup Water
Ingredients
Vegan, Gluten free
∙ Serves 5
Produce
225 g 3 cups chopped broccoli
3 cups Chickpeas
5 cups De-stemmed and chopped kale, lightly packed
1 Olive oil and lemon
1/2 cup Raisins or dried cranberries
1/2 Red onion
1 tsp Sea salt and garlic powder
2 cups Zucchini
Condiments
1/4 cup Lemon juice, fresh
1 tbsp Maple syrup, pure
6 tbsp Tahini
Baking & Spices
1 tbsp Nutritional yeast
1 Red pepper
Oils & Vinegars
1 tbsp Apple cider vinegar
Nuts & Seeds
1/2 cup Almonds, raw
1/4 cup Sunflower seeds, raw
Liquids
1/3 cup Water