Ingredients
No Meat March Note: To make vegan, swap another sweetener such as agave nectar for the honey
Source: Peas and Crayons
- 3 TBSP fresh lemon juice
- 3 TBSP extra virgin olive oil
- 2 TBSP white vinegar
- 1/4 tsp salt plus extra, to taste as needed
- 1/8 tsp dill fresh or dried
- 1/8 tsp garlic powder
- 1/2 tsp fresh minced garlic
- 2 cups chickpeas (canned or cooked from dried)
- 1/4-1/2 cup fresh chopped cilantro plus extra to garnish
- 1 large english cucumber (spiralized)
- 1/2 english cucumber, chopped
- 1 cup chopped green bell pepper
- 1/4 cup finely minced onion
- 2-3 extra large carrots
- 2 TBSP honey
- 2 TBSP rice vinegar
- 1/2-1 TBSP sesame seeds
- 1/2-1 TBSP chia seeds
- Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
- In a medium bowl add chickpeas, minced onion, chopped bell pepper, chopped cucumber, and cilantro.
- Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
- Next, using a spiralizer or tool of choice (see post for options) curl one english cucumber and 2-3 large carrots (the biggest, thickest carrots you can find) into raw spiral noodles.
- Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
- Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. If you're adding chopped nuts, toss those babies on top too and have at it!
No Meat March Note: To make vegan, swap another sweetener such as agave nectar for the honey
Source: Peas and Crayons