Chickpea Salad with Carrots and Green Onions

For a delicious lunch, fill whole wheat pita bread halves with this tangy chickpea salad and top with shredded lettuce. Alternatively, for a slower carb version, serve on a bed of mixed greens.

Serves 4

3 tablespoons apple cider or rice vinegar
1 tablespoons olive oil
1 tablespoon low-sodium tamari
1 teaspoon mustard (preferably Dijon)
1 tablespoon sesame tahini
2 tablespoons water
2 1/2 cups cooked and drained chickpeas
1/2 cup thinly sliced green onions
1/2 cup grated carrots
1/2 bunch chopped parsley

  1. Whisk together vinegar, olive oil, tamari, mustard, tahini and water in a medium bowl.
  2. Add chickpeas, green onions, carrots and parsley.
  3. Toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving.