Chickpea Blueberry Salad

Serves 4 | Prep time: 10 mins | Cooking time: 0 mins

INGREDIENTS

For the Tahini Maple Dressing

• 4 Tbsp tahini (60 g)
• 3 Tbsp fresh lemon juice
• 3–6 Tbsp water, plus more as needed to adjust consistency
• 2 Tbsp pure maple syrup
• 1 tsp garlic powder
• 1 tsp sea salt, or to taste

For the Chickpea Salad

• 8 heaping cups of mixed salad greens, arugula or spinach (2 cups per salad)
• 4 cups very finely sliced red cabbage (1 cup per salad, use a mandoline slicer if you have one)
• 1 cup dried cranberries (1/4 cup per salad, or raisins or chopped dates)
• 12 Tbsp hemp seeds (3 Tbsp per salad, or other nut or seed of choice such as pepitas, walnuts or raw sunflower seeds)
• 19 oz can chickpeas (or 400 g can), drained and rinsed (1/2 cup per salad)
• 2 cups fresh blueberries (1/2 cup per salad)

METHOD

1. To make the tahini maple dressing, whisk all the ingredients together until smooth. Start with 3 Tbsp water and slowly as needed until it’s thick and creamy but pourable.
2. I like to make this salad as individual servings but you can also make it in one large mixing then divide it between 4-6 servings. To make as individual portions, start with bed of 2 cups of greens in each bowl. Top each with equal amounts of the rest of the ingredients.
3. Top each with a generous drizzle of the tahini maple dressing.
4. Serve and enjoy!