Happy New Year! I’m notorious for not setting New Year’s Resolutions but this year is different, I’m trying to dedicate more time to my blog and toward working out. I feel like I’ve completely neglected those things in the past. Because eating healthier is on most people’s list of resolutions I decided to share one of my favorite salads ever. There is mango, marinated chickpeas, purple cabbage and more. The beans explode with flavor and the marinade makes a perfect dressing. Do you know what the best part about this salad is? There is no need for any oil which keeps it low fat and healthy!
Going back to work this week was not easy, it’s been such a fun weekend. We had a house party and let off a ton of fireworks. I feel like this salad is a great way to start off the week and I packed it for my weekly lunch. It made such a beautiful bento box. I ate it with a side of homemade guacamole and berries. I can’t even begin telling you how delicious this was. Everyone at work wanted a bite. If you’re looking for something delicious to take to work or school this is definitely it. I hope you had a wonderful New Year weekend!
Makes 2 big salads
1 cup raw dried chick peas or one can of chick peas
2 cloves garlic minced
1 inch ginger cut into small strips
¼ cup soy sauce
2 tablespoons agave nectar
Few dashes of hot sauce
3 green onion chopped
Two big handfuls of salad mix
1-2 cup purple cabbage chopped
1 mango sliced
- If you’re using dried chickpeas soak them for 8-24 hours. Strain them and boil in a pot of water until they reach the desired softness. If you’re using canned just strain them from the liquid.
- In a small bowl combine the soy sauce, agave nectar, garlic, ginger, hot sauce, and 1 green onion, whisk until combined. When the chickpeas are done cooking place them in the bowl with the sauce and stir. Let them marinate for about 8-24 hours and stir every once in a while.
- Assemble the salad with salad mix on the bottom, to the top add cabbage, tomato, chickpeas, and mango, top and garnish with cilantro, 2 green onion, and sesame seeds. Pour the chickpea marinade over top to dress the salad and enjoy.