Description
A vibrant and healthy Chickpea, Carrot, and Zucchini Salad with a zesty Ginger Dressing. Perfect for a light lunch or a satisfying side dish.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large carrot, peeled and julienned
- 2 medium zucchini, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, carrot, zucchini, red onion, and cilantro.
- In a small bowl, whisk together the apple cider vinegar, olive oil, grated ginger, maple syrup, and cumin.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later.
Notes
- Prep Tip: Julienne the carrots and dice the zucchini ahead of time for faster assembly.
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No Cook
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: chickpea salad, carrot salad, zucchini salad, ginger dressing, healthy salad, vegetarian salad, vegan salad, easy salad
