This lovely summertime salad was adapted from a recipe found on SheLikesFood.
For us diabetics... it simply does not get healthier or better tasting than this awesome dish.
Enjoy!!!
Ingredients:
- 2 thin English cucumbers – peeled & cubed
- 1/3 – 1/2 green cabbage - shredded on a mandolin
- 1/2 large red onion - diced
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tomatoes - seeded and diced
- 1/4 cup mint - chopped
- 1/4 cup parsley - chopped
- 1/2 cup roasted and salted pepitas (pumpkin seeds)
Dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Juice of one lemon or 2-3 tbsp
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- Salt and fresh ground pepper, to taste
Preparation:
First, roast the pepitas in a dry pan over medium heat,
tossing frequently. As they just start browning, add a spritz of olive oil
cooking spray and salt to your liking.
Combine cucumbers, red onion and shredded cabbage in a large bowl. Add
the chickpeas, herbs and pepitas and mix.
Add all dressing ingredients to a 2-cup measuring cup and whisk until fully blended and somewhat creamy. Pour dressing over the salad and mix until everything is combined.
Chill for at least an hour, mix again and serve, or refrigerate for a few days and nibble along the way… 😊
