Cabbage and Carrot Salad with Lemon Maple Dressing

Here is a ridiculously easy, super healthy salad! I just threw it together tonight; I loved it so much I had to share immediately.

Salad
1 small head green cabbage, cut into small pieces
4 carrots, peeled and shredded
1/2 cucumber, peeled partially and diced
4 radishes, diced
1 cup dry chickpeas, soaked, cooked and cooled in fridge (you can use canned too, cooked and cooled)*
Dried cranberries and sunflower seeds to garnish

Dressing
1/4 c. Olive oil
2 tbsp maple syrup
Juice from 1/2 a lemon
Salt and pepper

Simply combine all the salad ingredients (except the cranberries and sunflower seeds) into a large bowl and toss to combine. Mix together dressing ingredients in a small dish and pour over salad. I just used my hands to toss and make sure all the salad was coated in dressing. Serve immediately and sprinkle with dried cranberries and sunflower seeds. That’s it!

*I prepared the chickpeas in a crock pot before work. I measured out 1 cup dry chickpeas, rinsed them and then added them to the crock pot with 3 cups of water. I turned  the crock pot on low and when I returned 9 hours later, they were perfect! I simply drained them and rinsed under cold water and placed in the fridge while I prepared the rest of the salad.

Social tagging: cabbage > carrots > dressing > maple syrup > quick > salad > side dish > sides > vegan > veggies