Crunchy Chopped Salad

Prep time: 20 minutes

Servings: 6

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon white miso
  • 2 teaspoons grated lime zest
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 2 cups finely chopped green cabbage
  • 1 (15-ounce) can no-salt-added chickpeas, rinsed
  • 1 cup finely chopped unpeeled, seeded cucumber
  • 1 cup finely chopped carrots
  • ½ cup minced red onion
  • ¼ cup chopped fresh cilantro

Directions:

  1. Whisk 3 tablespoons oil, 1 tablespoon each vinegar, soy sauce and miso, 2 teaspoons lime zest, 1 teaspoon each garlic and ginger, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl until combined.
  2. Add cabbage, chickpeas, cucumber, carrots, onion and cilantro; toss until evenly coated. Serve immediately or cover and refrigerate for up to 5 days.

Notes:

This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut. Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well.

Nutrition:

Per serving: 162 calories, 8 g fat, 19 g carbohydrates, 5 g total sugars, 5 g protein, 5 g fiber, 305 mg sodium

Recipe source: https://www.eatingwell.com/chickpea-chopped-salad-with-cabbage-cucumber-carrot-8704338