Sometimes, you just want to go meatless. There are plenty of foods to brighten up a green salad but we wanted to create something with a little more substance, and with tons of flavor. This chickpea salad is the perfect solution! It’s got a hearty bite with a delightful blend of sweetness and savory that makes for a perfect weeknight meal. We’ve found that keeping the salad in the fridge for an hour allows the flavors to blend nicely, however the flavors continue to develop when refrigerated overnight, making for a tasty next day lunch. To re-create the pictured dish, slice a spaghetti squash in half, season with olive oil, salt and pepper and roast; cut side down in a 350 degree oven for 40 minutes.
Chickpea & Edamame Salad: By Fit Chef Johnathan
Yield: 8; 1 cup servings
For the Dressing:
1/4 cup olive oil
1/4 tsp. coconut vinegar
1 tsp. Oregano
1 1/4 tsp. Garlic
1/4 tsp. Thyme
1/4 tsp. Rosemary
1/4 tsp. Cumin
1/2 tsp. Salt
1/4 tsp. pepper
For the salad:
2 15.5 oz. cans chickpeas
2 medium carrots, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
8 oz. edamame
1/2 cup dried cranberries
Method of Preparation:
1. In a measuring cup, add olive oil and herbs and mix well together.
2. In a large bowl, combine chickpeas, carrots and bell peppers then pour dressing mixture into the vegetables.
3. Refrigerate for at least 1 hour to allow flavors to develop.
Nutritional Information: per 1-cup serving
Protein: 15 g
Carbohydrates: 22 g, Fiber: 5 g