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.
Prep Time15mins
Total Time15mins
Servings: 5servings
Author: Samantha
Ingredients
115 oz can of chickpeas
½cupdiced red bell pepper
½cupdiced cucumber
½cupdiced carrots
½cupraisins
3tablespoonsolive oil
2tablespoonchopped fresh parsley
2tablespoonsmaple syrup
1tablespoongarlic paste or 3 grated cloves
1tablespoonred wine vinegar
1teaspoonpaprika
1teaspoonturmeric
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