Ingredients

The following ingredients have 5 Servings
  • 1 extra large cucumber, or two small cucumbers (I like to use English cucumbers)
  • 1/2 large green cabbage
  • 1/2 large red onion
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1/3 cup chopped fresh herbs, I used cilantro and mint
  • 1/2 cup roasted and salted sunflower seeds
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • Juice of one lemon
  • 1 tablespoon tamari, or soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dijon mustard
  • Salt and pepper, to taste

Instruction

  • Dice up the cucumber, cabbage and red onion.  I like to dice them pretty finely so they’re similar sized to the chickpeas.  Add the diced vegetables to a large bowl and then adding the chickpeas and fresh herbs.
  • Add all dressing ingredients to a medium sized bowl and whisk together.  Pour dressing over the salad and mix until everything is combined.  Add in the sunflower seeds and mix again.  Serve immediately, or refrigerate for up to 4 days.