CHICKPEA CUCUMBER SALAD WITH A MUSTARD VINAIGRETTE
Today marks the first day of SPRING and I couldn’t be more excited to share this easy-peasy spring salad recipe filled with fresh, light, and Spring-elicious ingredients. Introducing “Cucumber Chickpea Salad with a Mustard Vinaigrette”.
Quench your hunger with this flavourful dish, served perfectly as a side or light lunch. Don’t fret- it takes less than 5 to prep! Here’s how:
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Ingredients
Scale
Ingredients
- 1 english cucumber, chopped fine
- 1 can of chickpeas, rinsed + drained
- 1 avocado, cubed
- 2–3 green onions, chopped (green parts only)
Dressing Ingredients
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- small clove of garlic, minced
- 1 tsp raw honey
- 1 tsp dijon mustard
- dash of sea salt + pepper
Instructions
- in a large bowl combine salad ingredients
- in a glass jar combine all dressing ingredients, cover with lid, and shake well
- pour dressing over salad and toss gently
lucky for you, I have teamed up with 11 other Bloggers + Nutritionists who share in the same love for Spring Salads. Take a peek at all these delicious spring salads!
Aleyda (The Dish On Healthy) Crunchy Thai Quinoa Salad
Joy McCarthy (Joyous Health) Spring Inspired Detox Salad
Julie Daniluk Hot Detox Beet Bop Salad
Kim D’Eon Shred Into Spring Salad
Marni Wasserman Zesty Apple Fennel Salad
Marta (Organic Food For Kids) Spring Asparagus & Spinach Salad
Meghan Telpner (Academy of Culinary Nutrition) Wild Rice Protein Salad
Rachel Bies (The Healthy Bies) Sour Cabbage & Fennel Salad
Rachel Molenda Dandelion Citrus Salad
Samantha Gladish (Holistic Wellness) Tuscan Kale & Apple Salad
Sisley Killam (The Pure Life) Sweet Potato Arugula Quinoa Salad
