Honey-Garlic Chopped Chickpea Salad
Add this vibrant vegetarian salad to next week’s meal plan and you can bank on an easy produce-packed dinner loaded with crunchy textures and big flavors. It’s a play on classic chopped salad that puts chickpeas at the forefront for extra heft, and tosses them with a mess of crunchy veggies, a pop of fresh cilantro, and a spiced honey-garlic dressing to bring it all together.
Ingredients
For the dressing:
- 1/3 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup olive oil
For the salad:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium cucumber, quartered lengthwise and cut into 1/2-inch slices
- 1 cup shredded red cabbage
- 2 medium carrots, peeled and diced
- 1/2 cup small-dice red onion
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup unsalted roasted peanuts, coarsely chopped
- Make the dressing: Whisk the vinegar, garlic, honey salt, and pepper together in a small bowl. Set aside for 5 minutes to give the garlic time to mellow. Whisk in the oil until the dressing is emulsified.
- Make the salad: Place all the ingredients in a large bowl. Drizzle with dressing and toss to combine.