We eat a lot of vegetables in this house, usually both produce drawers in the fridge are full and their ends up being a few stragglers that have to sit out on the shelves. When I was grocery shopping Sunday morning (which was not one of my brighter ideas ever, Target was so insanely packed with last minute Super Bowl snack buying people) the clerk looked down the checkout lane and actually laughed as she said “I don’t think I have ever seen one person buy so many vegetables at one time.” I just politely replied back that we eat a lot of vegetables and salads during the week. At least I wasn’t like the gentleman in front of me who had eight 12 packs of soda, at least 10 bags of chips, 5 frozen pizzas and wings. I am sure it was for a party but a vegetable or two in there wouldn’t kill anyone 
Scott and I were headed to his sisters house to watch the game and she is mid-cleanse and really wanted some healthy snack options. I came up with a protein and veggie packed salad with a really refreshing dressing. After digging though the spice cabinet I came across a bottle of Penzey’s Forward Spice Blend that had pepper, onion, paprika, tumeric and rosemary. Just the right flavors to balance out the apple cider vinegar. I had 3 bowls of this while watching the game.
Chickpea and Vegetable Salad
Prep Time: 15 Minutes
Keywords: salad vegan
Ingredients (Serves 6-8)
For the salad
- 1/2 head green cabbage, chopped
- 1/2 head red cabbage, chopped
- 1 1/2 cups julienned carrots
- 1 1/2 cups broccoli slaw
- 2 peppers (red, yellow or orange), diced
- 3 green onions, finely diced
- 2 cups edamame, cooked and cooled
- 2 15.9 ounce cans chickpeas, rinsed and drained
For the Dressing
- 6 ounces apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp agave nectar
- 1 tsp spice blend (I used Penzey’s Forward Blend)
- 1/2 tsp ground black pepper
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