Chickpea Quinoa Salad

kathysvegankitchen.com

Klintwo

subheading: Salad:

30 ounces chickpeas garbanzo beans drained and rinsed (keep the aquafaba from the can for another recipe)

1 large English cucumber skin on, diced

1 medium red pepper diced

1 medium red onion diced

1 cup grape tomatoes cut in half

1 cup chopped fresh parsley

¼ cup chopped fresh mint

1 jalapeño pepper deseeded chopped

2 cups purple cabbage chopped

2 cup cooked red quinoa cooled before adding to the salad

2 avocados sliced thin (garnish; optional)

subheading: Dressing:

¼ cup apple cider vinegar

1 clove garlic minced

The juice of 1 lemon or 3 Tablespoons

1 Tablespoon Pure Maple Syrup or date syrup

1 Tablespoon Dijon Mustard

1 teaspoon garlic powder

2 teaspoons cumin

1 teaspoon salt

1 teaspoon pepper

Directions at kathysvegankitchen.com

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