This chickpea salad is so great, made with good for you ingredients and easy to prepare. Honey-mustard dressing gives a delicious flavor to this salad.
Chickpea and sweet-spicy taste makes all the difference in this salad. Besides, you can combine your favorite fresh vegetables in one delicious bite. In our salad chickpeas are combined with juicy tomatoes, creamy avocado and napa cabbage.
As a variant, you can add refreshing cucumbers or mix your own taste with other vegetables. Try it!
Kids on a traditional nutrition in most cases don’t eat enough salads. But it’s a good way to be strong and healthy. When we had changed our traditional diet to a healthy plant-based nutrition, we had to deal with this issue. You can read about it here.
Ingredients:
Rinse and boil chickpeas until cooked. Best to soak them overnight in clean cold water. In this case they’ll be ready 2 times faster - about 30-40 minutes. Salt at the end of cooking.
Wash all vegetables. Wash napa leaves carefully too. Even though the inside of cabbage is usually clean since the outer leaves protect it, you still need to wash it. To preserve its vitamin C, cut and wash the cabbage right before cooking or eating it.
Cut all the vegetables as you like. Put them in a bowl and add boiled chickpeas.
For sauce:
Mix mustard and honey first. Leave for a few minutes so that the mustard can melt the honey. Only then mix them. You can use spicy mustard or less spicy one. It depends on taste preferences. Then add lemon juice and mix again. Eventually add olive oil and mix. I use cold pressed flaxseed oil. It good for salads, but it must not be heated. This oil is often used as an omega-3 supplement. You can buy it here.
Now you only need to pour your salad with this tasty dressing and enjoy it!
This time we decided to eat our salad with garlic. It’s highly nutritious but has very few calories, rich in vitamin C, vitamin B6 and manganese.
You can also add chopped garlic to this honey-mustard dressing.
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