I’ve been trying to make a lot more salads lately in place of whole cooked meals and I’ve been digging the results. I feel energized and full so much faster, and it’s super easy to put together a salad like this one after getting home from work. This salad is really nutritious. It has good amount of vitamin A and potassium from the leafy greens, and protein from the chickpeas. My mom is also a big fan of salads, so I can’t wait to share this recipe with her. It’s definitely a keeper.
Ingredients
- 1 cup strawberries, diced
- 1/2 cup balsamic vinegar
- 1 tbsp sugar
- handful arugula
- handful spinach
- red onion, thinly sliced (I used a mandolin and it worked perfectly)
- 1 can chickpeas, drained and rinsed
- handful sunflower seeds (I wanted to use sliced almonds but they were too expensive)
Instructions
- Add strawberries, balsamic vinegar and sugar to a saucepan over medium-low heat and bring to a slow boil. Lower heat and simmer for 5 minutes until it reduces. Remove from heat and cool for 20 minutes.
- In a large bowl layer salad ingredients in the following order: spinach, arugula, red onion, chickpeas, strawberry-balsamic glaze and sunflower seeds. Toss before serving.
We hope you enjoyed this Chickpea Salad and Balsamic Compote recipe. If you’d like to find more recipes like this one, check out more of VeganFoodLover.com.
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