Ready to start cooking?
Jump to the recipe.
We’re highlighting Meatless Mondays to kick off the New Year, courtesy of dietitian Brittyn Coleman. Check out the previous installments of the Sesame Buddha Bowl, Lentil Soup + Quinoa & Veggies, Veggie Tempeh Bowl, and Pasta With Lentilballs, then check out this week’s final recipe for plant-based meal inspo: Fruity Chickpea Salad.
Fruity Chickpea Salad
(recipe name)
Ingredients
SALAD
-
- 2 cups spinach
- ½ cup berries (I chose raspberries!)
- ¼ – ½ avocado
- ½ cup Brandless chickpeas
- 2 tablespoons Brandless dried fruit topper
ACV DRESSING
-
- ¼ cup Brandless Apple Cider Vinegar
- 1-2 tablespoons Brandless Dijon Mustard
- 1-2 tablespoons Brandless honey
- ¼ cup Brandless extra virgin olive oil
- 2 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Mix all ACV dressing ingredients in a mason jar, shake vigorously, and set aside.
- Prepare salad by placing all salad ingredients in a bowl and tossing together.
- Add 2-3 tablespoons dressing to salad and toss to coat, or drizzle on top. Enjoy!
