Rainbow Salad

Serves 2

30mins

Intermediate

Season up your chicken with this delicious mushroom sauce.

Nutritional Info - per serving

Calories428c
Fat14.1g
Protein21.3g
Carbohydrates50.6g
Fibre6.5g
Salt50.6g

INGREDIENTS

1/2 Cup tahini
> 2 2/3 Lemon (juiced)
> 2/3 tsp Sea Salt
> 2 2/3 tbsps Water
> 4 Cups chickpeas (cooked, from the can)
> 1 1/3 Cups cherry tomatoes
> 1 1/3 cups matchstick carrots
> 1 1/3 Yellow bell pepper (chopped)
> 4 cups purple cabbage & lettuce (chopped)

METHOD

Step 1. 

Combine the tahini, lemon juice, and sea salt. Whisk until combined, adding water as needed to attain a creamy salad dressing consistency. Divide the dressing equally into the bottom of large jars.

Step 2.

On top of the dressing, layer individually the lettuce, purple cabbage, chickpeas, tomatoes, carrots, bell pepper, and top the purple cabbage. Cover and store in the fridge.

Step 3.

When you’re ready to eat; mix and toss in a bowl  and well Enjoy!

Tips

Get more greens by adding tender stem broccoli – cook in the pan with the noodles

RELATED RECIPES

Chicken Grilled

Tofu & Quinoa

Beef Taco

Slow Salmon

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