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

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.