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Blueberry Chickpea Salad

  Blueberries are nature’s candy, except their sweetness is all natural and they’re brimming with antioxidants and other nutrients. In this salad, they add a burst of freshness that’s perfect for the summer months!

Health Benefits  -  gluten free, soy free

Prep time  10 minutes

Yield        4 servings

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

  1. To make the tahini dressing, whisk all the ingredients together until smooth.
  2. Mix the salad ingredients in a bowl. Top the salad with the tahini dressing.
  3. Serve and enjoy!

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Starters, Gluten Free

  • Created on .

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