Ingredients
For the salad:
- 454 g/16 oz. bag of brown rice noodles cooked and rinsed well
- 540 g/19 oz. can of chickpeas drained and rinsed
- 2 cups cherry tomatoes chopped
- 2 cups cucumber chopped
- 1/2 cup fresh parsley finely chopped
- Optional: 1/2 cup red onion finely chopped
For the dressing:
- 1 cup extra virgin olive oil
- 1/2 cup apple cider vinegar
- 1/4 cup lemon juice
- 3 tbsp honey
- 1 tbsp dijon mustard
- 1 1/2 tsp garlic powder
- 1 1/2 tsp dried oregano
- Sea salt to taste
Instructions
- Combine all the salad ingredients in a large bowl. Set aside.
- Add all dressing ingredients to a mason jar and shake well.
- Pour desired dressing on the salad.
- Mix until well combined.
- Serve immediately or chill overnight for best flavour.
Notes
To make a creamy version, replace 1/2 of the olive oil with mayo of choice. I use a soy-free vegan mayo when I do.
This is a perfect make ahead salad because it tastes better the next day.
This is a perfect make ahead salad because it tastes better the next day.