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