I’m not a huge traditional salad person. Lettuce is OK, but I could take it or leave it and while I like other vegetables and leafy greens, I sometimes just feel like I’m crunching on nothing. I do love a salad though, if it’s a big bowl of stuff, with lots of colors and textures and flavors and this one definitely fits the bill.
The protein in this comes from chickpeas which are a great source of nutrition, from their high fiber content, loads of vitamins and minerals, and their slow-releasing carbohydrates, which means that your blood sugar won’t spike (and then crash) but rather give you a sustained source of energy as you power throughout the rest of the day.
If you are meal prepping for the week, these are a great lunch as you can put the “salad” part in a container and then bring a smaller container of dressing to put on just before you eat it.
SERVING SIZE
- Serves 2
INGREDIENTS
Sauce
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½ cup tahini
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2 ½ lemons (juice)
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2/3 tsp sea salt
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2 2/3 Tbsp water
Salad
- 4 cups cooked canned chickpeas
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1 1/3 cups cherry tomatoes
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1 ½ cups carrots (sliced)
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1 1/3 yellow peppers (chopped)
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4 cups purple cabbage (chopped)
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2 cups cooked chicken (optional)
DIRECTIONS
- Combine tahini, lemon juice, sea salt and whisk until combined, adding water as needed until dressing takes on a creamy consistency.
- Mix remaining ingredients into large bowl. If eating now, pour dressing on top, mix until well combined. Serve and enjoy! Note: if saving for another time, portion salad in mason jars and mix in dressing just before eating.
