Description
Chop’t Chickpea Salad with Green Cilantro Tahini, raw rainbow vegetables, and chickpeas. Perfect for meal prep and for warm weather lunches!
Ingredients
Chop’t Chickpea Salad
- 1 bunch lacinato kale, shredded
- 1 yellow bell pepper, diced
- 3 carrots, peeled and diced
- 1 cucumber, diced
- 1 15 oz. can chickpeas, drained and rinsed
- 1/2 head red cabbage, thinly sliced
- 1 cup cherry tomatoes, halved
Green Cilantro Tahini
- 4 TBSP runny tahini
- 1/4 cup lemon juice
- 1/4 cup filtered water + more as needed to reach desired consistency
- 1 big handful cilantro leaves
- pinch of Himalayan sea salt
- 1 TBSP hemp hearts
Instructions
- Mix up the green cilantro tahini in advance by adding all ingredients to a high-speed blender and processing until it’s smooth and creamy. Add more filtered water as needed to reach your desired consistency. Pour the dressing into an airtight container and refrigerate until ready for use.
- To assemble the salad, divide the kale between bowls and top with chopped vegetables and chickpeas. Drizzle the salad with cilantro tahini and serve immediately with a spoonful of hemp hearts and fresh cilantro.
- Store the leftovers separately in airtight containers in the refrigerator for up to one week and assemble before serving.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Hand-mix
- Cuisine: Vegan, Oil-Free, Gluten-Free