Blueberries are nature’s candy, except their sweetness is all natural and they’re brimming with antioxidants and other nutrients. In this Blueberry Chickpea Salad, they add a burst of freshness that’s perfect for the summer months!
Health Benefits – soy free, gluten free
Prep: 10 Minutes | Servings: 4
The term “barbecue” is actually derived from barbacoa, and both have become very popular foodie trends. The popular spice blend used in this barbacoa makes this a quicker-cooking mushroom recipe.
Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015)
Ingredients
2 cups fresh blueberries
1 can cooked chickpeas, drained and rinsed
1 cup diced cucumber
4 cups finely sliced red cabbage
Handful of mixed salad greens
¼ cup walnuts, chopped
TAHINI DRESSING
1 Tbsp nutritional yeast
1 tsp garlic powder
Juice from two lemons
1 Tbsp maple syrup
3 Tbsp tahini
¼ cup water, more or less as needed
Salt and pepper to taste
MUSHROOM BARBACOA BOWL
2 cups cooked brown rice
2 cups steamed vegetables (broccoli, kale, asparagus, or your choice)
1 recipe Roasted Red Pepper Sauce (see recipe)
Method
- To make the tahini dressing, whisk all the ingredients together until smooth.
- Mix the salad ingredients in a bowl. Top the salad with the tahini dressing.
- Serve and enjoy!
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 22 Jul, 2022.
Print