Digestive Nutrition Clinic - Chickpea, Zucchini & Carrot Salad with Thai Orange Dressing

Ingredients

• 1 cup (152g) chickpeas in carton packaging
• 2 tablespoons (30ml) olive oil
• ½ teaspoon (3g) kosher salt
• ¼ cup (60ml) extra virgin olive oil
• ¼ cup (60ml) orange juice
• 1 tablespoon (6g) fresh ginger, finely chopped
• 1 tablespoon (15ml) tamari sauce
• 1 tablespoon (15ml) 100% pure maple syrup
• ¼ cup (12g) fresh basil
• ¼ cup (12g) fresh cilantro
• 4 medium (480g) carrots
• 1 large (260g) zucchini
• 1 large (320g) yellow squash
• ½ cup (25g) cilantro leaves
• ¼ cup (12g) basil leaves
• 1 cup roasted chickpeas