Cherry Chickpea Cucumber Salad with an Almond Butter Dressing
Prep time
Total time
Author: Marisa @ Uproot Kitchen
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
On 2 plates, add 2 cups mixed baby lettuce.
Pit and halve cherries, dividing them onto both plates. Thinly slice your cucumber and add about ¾ of a cup to each salad.
Drain and rinse a can of chickpeas and add ½ cup to each salad.
Dice the red onion and divide it between both salads, sprinkling each salad with 2 tablespoons of sunflower seeds as well.
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/