Cherry Chickpea Cucumber Salad with an Almond Butter Dressing
 
Prep time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 4 cups mixed baby lettuces
  • ⅔ cherries (about 15-20)
  • 1 and ½ cups sliced English cucumber
  • 1 cup chickpeas
  • ¼ cup diced red onion
  • ¼ cup sunflower seeds
Almond Butter Dressing
  • ¼ cup salted almond butter
  • 6 tablepsoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
Instructions
  1. On 2 plates, add 2 cups mixed baby lettuce.
  2. Pit and halve cherries, dividing them onto both plates. Thinly slice your cucumber and add about ¾ of a cup to each salad.
  3. Drain and rinse a can of chickpeas and add ½ cup to each salad.
  4. Dice the red onion and divide it between both salads, sprinkling each salad with 2 tablespoons of sunflower seeds as well.
  5. Combine dressing ingredients in a jar and shake or whisk it all together. Add additional olive oil to thin further. Dress salad as desired (you will have extra dressing).
Notes
You will make about ⅔ of a cup of dressing total (4-6 servings), so some will be leftover). Feel free to halve the dressing if you do not want extra.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/06/24/cherry-chickpea-cucumber-salad/