Asian-inspired Chickpea Salad with Miso Ginger Dressing Recipes| healthyGFfamily.com

Ingredients

• 1 15.5 oz can chickpeas (rinsed and drained (approximately 1 1/2 cups))
• 2 cups cooked quinoa (approximately 1/2 cup uncooked yields 2 cups cooked - see below for instructions if needed)
• 1 cup shredded carrots
• 1 cup snow peas (cut into thirds)
• 1 cup thinly sliced red bell pepper
• 1 1/2 - 2 cups red or purple cabbage (thinly sliced)
• 1 1/2 cups small broccoli florets
• 1/2 cup salted cashews (optional but recommended)
• 1 tablespoon white miso paste
• 1 tablespoon lemon juice
• 1 teaspoon fresh ginger
• 2 tablespoons gluten-free tamari
• 1 tablespoon rice vinegar
• 1- 2 teaspoons honey (optional for a sweeter dressing)
• ⅛ teaspoon sea salt (optional)