Name: Plant-Based Dense Bean Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 1/4 cup pine nuts; 3 cups chickpeas; 1/4 cup chopped olives; 2 pealed oranges, diced; 2 cups Spinach; 1 orange, zested; 1/2 bunch of cilantro, chopped; 1-2 sprigs of dill, chopped; 2 Tbsp white wine vinegar; 2 Tbsp olive oil; 3 cloves garlic, minced; 1 tsp mustard; 1 Tbsp maple syrup

Ingredients

Scale

Salad

1/4 cup pine nuts
3 cups chickpeas
1/4 cup chopped olives
2 pealed oranges, diced
2 cups Spinach

Dressing

1 orange, zested
1/2 bunch of cilantro, chopped
1–2 sprigs of dill, chopped
2 Tbsp white wine vinegar
2 Tbsp olive oil
3 cloves garlic, minced
1 tsp mustard
1 Tbsp maple syrup

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Instructions

Preheat pan on medium heat. Add nuts stirring frequently until they start to become fragrant. Remove from pan and set aside to cool.
In a mason jar or leak proof container, add orange zest, cilantro, dill, rice vinegar, olive oil, mustard, and maple syrup. Shake venously until combined.
In a large bowl combine the reminder of your ingredients with toasted nuts and toss with dressing. Adjust seasoning to taste and serve.

Notes

Tbsp: Tablespoon

tsp: Teaspoon

Author: Parker Lane
Prep Time: 15
Cook Time: 2
Category: lunch/dinner
Diet: Vegan