Sometimes, you want a splash of color. And some crunch. And a nuttiness, but also tang.
This salad, inspired by The World of Vegan (with only a few minor tweaks per Kourt’s health standards), has it all, complete with hearty chickpeas to meet your protein needs. It’s the perfect midday pick-me up—a lunch that won’t weigh you down. Or a light dinner. Or a delightful little side. Salted Chickpeas
However you enjoy it, we guarantee that you will. Enjoy it, that is. It’s heavy in Kourt’s rotation, and since we’ve tried it, we have to say the same.
Salad 3 cups shredded Napa cabbage 1 cup thinly sliced purple cabbage 1 cup shredded carrots 1 can chickpeas, drained and rinsed 3 green onions, white and green parts sliced into thin rounds 1 cup fresh cilantro, roughly chopped 1 cup mandarin oranges in juice, drained ⅓ cup slivered almonds, toasted 1 teaspoon black sesame seeds (optional)
Dressing ⅓ cup liquid aminos ¼ cup coconut sugar 3 tablespoons toasted sesame oil 2 tablespoons apple cider vinegar ½ teaspoon fresh ginger, grated on a microplane or chopped very fine ½ teaspoon fresh garlic, grated on a microplane or chopped very fine
1. In a large serving bowl, combine the Napa cabbage, purple cabbage, carrots, chickpeas, green onions, cilantro, and mix well. 2. In a small bowl, combine all dressing ingredients, and whisk together vigorously until fully emulsified. 3. Drizzle dressing over the salad, and toss well. Top with mandarin oranges, toasted almond slivers, and black sesame seeds. YUM!
Green Beans Peas Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.