Healthy Rainbow Detox Salad
A healthy colourful rainbow detox salad with avocado and roasted chickpeas.
Servings: 2
Ingredients
Salad base ingredients
- ¼ head purple cabbage
- ¼ head green cabbage
- 1 can chickpeas
- 1 teaspoon unrefined coconut oil
- 1 medium size avocado
- 1 cup cooked quinoa
- Sea salt and fresh ground black pepper
Lemon Vinaigrette Dressing ingredients
- ¾ cup olive oil
- ¼ cup apple cider vinegar
- ½ lemon juiced
- 1 tablespoon maple syrup
- Sea salt and freshly ground black pepper
Instructions
Salad base directions
- Preheat oven to 425 degrees Fahrenheit. In a medium saucepan add water and quinoa
- and bring to a boil reduce heat and let cook on simmer with lid on for 25-30 minutes.
- Drain one can of chickpeas and spread out beans on a baking sheet.
- Cover with coconut oil and sprinkle with salt and pepper.
- Bake in the oven for 15-20 minutes until toasted and crispy.
- Meanwhile, wash a chop cabbage and toss together in a dinner bowl.
- Slice and remove the pit of one avocado and slice into pieces.
- Drizzle cabbage with dressing; add a scoop of quinoa, slices of avocado and top with crispy chickpeas.
Lemon Vinaigrette directions
- Combine all ingredients in a jar such as a glass mason jar. Put the lip on, shake and enjoy!
Notes
You can store the leftover dressing in the fridge for up to 3 days.
Adapted from The Healthy Grocery Girl