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.
Strawberry Balsamic Chickpea Salad
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.
© VeganFoodLover.com
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