Equipment
Ingredients
Salad Ingredients
- 28 oz canned chickpeas, rinsed and drained
- 2 cups sweet corn kernels
- 1 English cucumber, chopped
- 1 cup dry quinoa, cooked and cooled
- 2 cups fresh blueberries
- 1 bunch green onions, chopped
- 1 cup basil or parsley, finely chopped
- 1 cup sliced almonds
Sweet and Tangy Lemon Vinaigrette Ingredients
- 2 lemons, zested and juiced
- ¼ cup apple cider vinegar
- 1 tbsp roasted tahini
- 3 tbsp maple syrup
- 1 tsp dijon mustard
- 1 tsp garlic powder
- ½ tsp salt and pepper
Method
- Add all of the ingredients for the dressing to a jar and whisk to combine. Season to taste. Carefully pour in the bottom of the canister. Layer the remaining ingredients in the order listed above. Store in the fridge until you're ready to serve. This salad is best prepared at least 2 hours in advance, preferably overnight, so the chickpeas get to marinate in the dressing.
- When you're ready to serve, tip the canister upside down into a large bowl and it dresses itself! Enjoy!
Notes
Haven't gotten your canister? Purchase here!
Nutrition
Serving 1servingCalories 340kcalCarbohydrates 53gProtein 13gFat 11gSaturated Fat 1gPolyunsaturated Fat 4gMonounsaturated Fat 5gTrans Fat 0.003gSodium 434mgPotassium 605mgFiber 10gSugar 12gVitamin A 374IUVitamin C 22mgCalcium 112mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
