School is about to start here, but summer temperatures are in full swing!  I know my daughter is excited about starting school – I am so glad that going to school isn’t a struggle for us.  This is a great refreshing salad to help you beat the heat.  Plus it’s really healthy!  Go ahead and make up a batch for next week, so you will have one less thing to worry about in the mornings.

Chopped Chickpea Salad

This chopped salad makes a delicious and filling lunch – the cabbage holds up well to the dressing, so you can go ahead and dress it in the morning if you want instead of bringing a separate container.  It’s a great way to get some raw veggies into your diet!

Chopped Curried Chickpea Salad

Chopped Curried Chickpea Salad


    For the salad:
  • 1 red bell pepper, diced
  • 1 cup shredded carrots (from the bag)
  • ½ small head of red cabbage, chopped (about 2 cups shredded cabbage)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ cup thai basil, finely chopped
  • 1/2 jalapeño, seeded and diced
  • 1 cup cooked rice or quinoa
  • For the miso-curry dressing
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon garlic chili sauce (or one clove garlic)
  • 2 tablespoons white miso
  • 2 tablespoons tahini (other nut butters can work in a pinch)
  • 1 teaspoon yellow curry powder
  • 1 tablespoon honey
  • 1/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • To garnish:
  • ¼ cup roasted cashews


  1. In a large bowl, add red bell pepper, carrot, cabbage, basil onion and jalapeño. Pour dressing over veggies and toss until well-combined.
  2. In a small bowl, mix together the dressing ingredients, using a whisk to combine.
  3. Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.
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