Chickpea Quinoa Power Salad with Jalapeno Dressing
This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious, vegetarian rainbow slaw with diced mango and 2-minute chili lime chickpeas!
Servings: 4 salads
- 1 cup cooked quinoa
- 2 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 1 cup Carrot matchsticks
- 1/2 cucumber, cut into matchsticks
- 1/3 cup basil, finely chopped
- 1/3 cup mint, finely chopped
- 1 mango, diced
- 1 cup pea shoots
- 1 bunch radishes, cut into matchsticks
- 1/2 cup unsweetened shredded coconut
- 1 jalapeno, deseeded
- 1/2 cup sour cream
- 1/2 cup cilantro
- 1/4 cup unsweetened shredded coconut
- 1 tsp lime juice
- 1/2 tsp salt
Chili Lime Chickpeas
- 1 can chickpeas
- 1 tbsp chili powder
- 2 tsp lime juice
- 1/2 tsp salt
In a large bowl, mix together ingredients for chili lime chickpeas. Set aside.
Mix together ingredients for jalapeno dressing in a food processor, blender or Magic Bullet and set aside.
Chop and prepare veggies and mango, dumping into a large bowl. Meanwhile, cook quinoa according to package directions at the same time. Toss all salad ingredients together (including chickpeas and jalapeno dressing - I would start with half the dressing and add as much as you'd like from there) and serve.
Alternately, if serving later or using for weekly meal prep, keep chickpeas and dressing separate, adding right before serving to ensure salad stays fresh. Enjoy!