A little sweetness, a little sourness. A lot of veggies and fruit. That is what I call this Sweet ‘n Sour Chickpea Salad. A salad with heaps of veggies like coleslaw, beetroot and also dried apricots, orange and cashews.
What do you need?
For 3-4 servings:
- 250gr bag of mixed coleslaw
- Can of chickpeas
- 1 orange
- 4 small beetroots
- 1/3 cup of dried apricots
- 1/2 cup of cashews
- handful of fresh coriander
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp Italian herbs
- hint of cayenne pepper
- peper and salt
How do you make the Sweet ‘n Sour Chickpea Salad?
- Drain and rinse the chickpeas
- Put the chickpeas and coleslaw salad in a big bowl
- Slice the beetroot into strings
- Cut the orange into smaller pieces and add it together with the beetroot into the bowl
- Make the dressing by mixing the olive oil, maple syrup and herbs together in a small bowl
- Mix the salad and pour the dressing over
- Top off with the dried apricot, cashews and fresh coriander
Sweet and sour, a combination that always seems to work out well. It is such a combination that usually surprises and excites me. It is like those really sour candy, it really had something to it. I also love fruit in my dinner and lunches, so that is something that I really like to welcome in my meals as well. It is like the typical do you want to have pineapple on your pizza or not question. My answer is hell yes by the way :).
We are also the same type of weird when you sometimes just like to add the same or a few veggies just because it is easier to cook, but then you also want to have as many different veggies as possible just because you can. In buddha bowls for example. This salad also has a wide variety of veggies which is nice, because it just give a different taste with every spoonful you take. So if that is you, I am sure you like this salad!
Luckily it is also a very easy salad to make, especially if you have a precut mixed coleslaw mix. I like mine with carrot, white and red kale. With that being said, feel free to open that bag and but the veggie mix into a big bowl. Then drain and rinse the chickpeas well, until all the bubbles are gone. Then add the chickpeas to the bowl as well.
Next is cutting the beetroot. You want to do this in strings, so it aligns well with the coleslaw, but you can slice it a bit thicker if needed. Also peel the orange and cut this fruit into cubes. Add both into the bowl and hustle everything well. For the dressing you will get a small bowl and add in the olive oil, lemon juice, maple syrup and herbs. mix and pour over the salad. Lastly add the cashews, dried apricot and fresh coriander.