Rainbow Salad

1 cup cooked chickpeas (about 1/2 cup dried chickpeas)
1 cup broccoli florets
1 cup green beans, trimmed and cut into 2 inch pieces
2 cups red cabbage, finely shredded
1/2 cup dried apricots, chopped
  4tablespoons mixed toasted seeds

Dressing
1 thumbsize piece fresh ginger, grated
1 orange, juice of
1 tablespoon balsamic vinegar
2 teaspoons olive oil

Serves 4
----------------------------------------------------------------
Steam broccoli and beans for 2 minutes. Transfer to a bowl with ice cold water to cool, then drain.

In a large serving bowl, combine red cabbage chickpeas, green beans, broccoli, apricots and seeds.

Combine all ingredients for the dressing and pour over the salad. Toss to combine. Ready to serve.
Comments