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Chickpea & Pea Shoot Salad with Basil Lime Dressing

by on June 22, 2018 in Gluten-Free, Main Dish Salads, Salads, Special Dietary Needs June 22, 2018 Gluten-FreeMain Dish SaladsSaladsSpecial Dietary Needs
See post on Kate’s site!
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Level: Easy

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Description

Chickpeas and Pea Shoot Salad with an amazing basil-lime vinaigrette. Light, flavorful, and healthy!

Ingredients

  • FOR THE DRESSING:
  • 2 Tablespoons Basil Leaves, Chopped
  • 1 clove Garlic, Minced
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Sugar
  • Salt And Pepper, To Taste (about 1/4 Teaspoon Each)
  • FOR THE SALAD:
  • 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
  • 1  Large Cucumber, Seeds Removed And Diced
  • 2  Medium Carrots, Peeled And Diced
  • ½  Small Red Onion, Finely Diced
  • 2 cups Pea Shoots, Ends Trimmed And Discarded, Then Diced

Preparation

For the dressing:
In a small bowl, combine chopped basil leaves and minced garlic. Add lime juice and apple cider vinegar. Add olive oil, salt, sugar, and pepper. Allow to sit while preparing the salad.

For the salad:
In a large bowl, combine chickpeas, diced cucumber, diced carrots, and diced red onion. Add dressing and stir well. Add pea shoots and stir again.

Serve immediately or chill in the refrigerator up to 24 hours before serving. Garnish with fresh basil leaves.

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