Rainbow Salad
By: Swapna Medidi
Region: American
Dish: Vegetarian - Salads
Main Ingredient: 1 1/2 cups of overnight soaked and boiled chickpea
Servings: 1
Time to Prepare: 5 minutes
Ingredients
2 cups cherry tomatoes
1 cup of cucumber, sliced into 1/2 inch pieces
2 yellow bell peppers, sliced into 1/2 inch pieces
1/2 cup red onion, sliced into thin strips
20 fresh basil leaves, minced
Dressing:
1 tablespoon fresh minced garlic
1 tablespoon salt-free stone-ground mustard
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
3 tablespoons lemon juice
1 teaspoon ground turmeric
1/2 teaspoon ground pepper
Directions
Preheat the oven to 375F. Line a baking sheet with parchment paper. Place the chickpeas on the pan and bake in the oven for 30-35 minutes. Stir the chickpeas every 1/2 way through to help them cook evenly.
Wash and chop the vegetables. In a large bowl mix, the vegetables and basil leave together.
Whisk the dressing ingredients together in a small bowl. Pour over the vegetables and toss until evenly coated. Just before serving, add the baked chickpeas.
Serve the salad right away or wait 10 - 15 minutes for the flavors to meld. Enjoy
Nutritional info
Rich in protein, fiber, and healthy carbs. Done
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