Vegan Chickpea Salad
This raw vegan chickpea salad is a simple no cook side dish or snack. A protein packed salad with a sweet turmeric dressing that keeps in the fridge for the whole week.
Servings: 5 servings
Ingredients
- 1 15 oz can of chickpeas
- ½ cup diced red bell pepper
- ½ cup diced cucumber
- ½ cup diced carrots
- ½ cup raisins
- 3 tablespoons olive oil
- 2 tablespoon chopped fresh parsley
- 2 tablespoons maple syrup
- 1 tablespoon garlic paste or 3 grated cloves
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Juice from ½ lime
- Kosher salt to taste
- Black pepper to taste
Instructions
- Dice and chop all fresh ingredients and set aside.
- Drain and rinse the can of chickpeas. Add to a large mixing bowl.
- Add all ingredients to the large mixing bowl and mix well.
- Chill covered in the fridge for at least two hours.
Notes
- Store in airtight containers for up to 5 days in the fridge.
- Be sure to stir it up before eating if it’s been stored for a few days to redistribute the dressing