Crunchy Rainbow Salad with Chickpeas

Asian fusion salad_only pic .jpeg

Pair this light and refreshing salad with our Edamame Ginger Thai Dressing to add bright, tangy flavours with a touch of sweetness.

Serves 4-6

Total prep time: 10-15 minutes

Ingredients

  • Large container of baby spinach
  • 1 red pepper, diced
  • 1 bag matchstick carrots
  • 1 cup sliced almonds (skins on)
  • 1 bag snap peas, chopped
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of fresh chopped cilantro 
  • 1 medium jar or can of mandarin oranges, drained

Optional ingredients - For extra colour and complex carbohydrates, add the following:

  • 2 cups cooked brown rice
  • 1 cup pomegranate arils
  • 2 cups shredded purple cabbage

Instructions

  1. Place baby spinach in a large salad bowl. Arrange the ingredients a top the baby spinach and then toss prior to serving, if desired.

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