Chickpea and Pea Shoot Salad with Basil Lime Vinaigrette. This fresh and healthy salad is bursting with flavor and crunch. You will love the light Basil and Lime dressing! Make this salad as a side dish or as a light lunch.
1large cucumber (about 8 inches, or ½ lb)seeds removed and diced
2medium carrotspeeled and diced
½small red oniondiced (or use 1-2 chopped scallions instead)
2cupspea shootsstems chopped off and discarded
Instructions
Prepare the dressing: in a large bowl, combine the chopped basil leaves and minced garlic. Add the lime juice and apple cider vinegar. Add the olive oil, salt, sugar, and pepper. Allow to sit while preparing the salad.
Add the chickpeas, diced cucumber, diced carrots, and diced red onion to the bowl and stir together with the dressing. Add the pea shoots, and stir again. Serve immediately or chill in the refrigerator up to 24 hours before serving. Garnish with fresh basil leaves.
Notes
This recipe will make 4 larger servings or 6 smaller side salad servings.
You don't need to measure the exact amount of pea shoots - just grab a large handful.
You should have roughly the same amount of chickpeas, chopped cucumber, and chopped carrot.
You can buy pea shoots at a farmer's market or in "healthy" grocery stores, such as Whole Foods.
You can substitute other microgreens instead of pea shoots, if you can't find pea shoots.