Chickpea rainbow salad in garlic and chive dressing

Difficulty: 1/5

Preparation and cooking time: 20 minutes

Servings: 4

Cost per serving: $3.85 (total cost: $15.40)

Cost per 2000 kcal: $16.80

Nutrition facts per serving
CALORIES PER SERVING (kcal): 458         (calories in whole recipe: 1832)
Proteins	44%	24.7g	Protein: lysine	81%	1.6g
			Protein: methionine	37%	0.3g
			Protein: isoleucine	58%	1.0g
Carbohydrates	57%	75.3g	Fibers	50%	19.1g
			Net carbs	n/a	56.2g
			Sugars	n/a	23.4g
Fats	15%	10.2g	Omega-3	23%	0.4g
			Omega-6	19%	3.3g
			Saturated fats	n/a	1.2g
Vitamin B1	20%	0.2mg	Vitamin B2	24%	0.3mg
Vitamin B3	14%	2.3mg	Vitamin B5	23%	1.2mg
Vitamin B6	50%	0.7mg	Folate	48%	194.0μg
Vitamin A	13%	117.8μg	Vitamin C	150%	135.1mg
Vitamin E	11%	1.7mg	Vitamin K	54%	65.5μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	43%	431.4mg	Copper	86%	0.8mg
Iron	54%	4.4mg	Magnesium	31%	127.3mg
Manganese	97%	2.2mg	Phosphorus	51%	358.5mg
Potassium	22%	1034.9mg	Selenium	18%	10.1μg
Zinc	21%	2.4mg	Sodium to taste

Ingredients:

FOR THE SALAD

• 3 cans (720g) cooked, rinsed, and drained chickpeas
• 1/2 diced cucumber
• 1 diced yellow bell pepper
• 1 diced red bell pepper
• 1 cup diced cherry tomatoes
• 1 1/2 cup shredded red cabbage
• 1 can (320g) kernel corn

FOR THE DRESSING

• 3 cups plant-based yogurt
• 1 1/2 squeezed lemon juice
• 3/4 cup finely chopped fresh chives
• 1 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions:

• In a large bowl, put all of the salad ingredients together and toss until evenly distributed.
• In a small bowl, put all of the dressing ingredients together and mix together until properly incorporated.
• Pour the sauce on top of the salad ingredients and stir until each piece of the salad is coated in the dressing.

Serving:

In a bowl, place a generous serving of the salad. Top with fresh mint for added sweetness. Serve with fresh bread.