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Asian Chickpea Salad

1 15.5 oz can chickpeas, rinsed and drained (approximately 1½ cups)
2 cups cooked quinoa (approximately ½ cup uncooked yields 2 cups cooked - see below for instructions if needed)
1 cup shredded carrots
1 cup snow peas, cut into thirds
1 cup thinly sliced red bell pepper
1½ - 2 cups red or purple cabbage, thinly sliced
1½ cups small broccoli florets
½ cup salted cashews (optional but recommended)
Miso Ginger Dressing (yields ¼ cup, doubles well if you want more dressing):
1 tablespoon white miso paste
1 tablespoon lemon juice
1 teaspoon fresh ginger
2 tablespoons gluten-free tamari
1 tablespoon rice vinegar
1- 2 teaspoons honey (optional for a sweeter dressing)
⅛ teaspoon sea salt (optional)


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