This is a really filling salad that you can eat as a meal. It's great for making ahead of time and taking it with you for a work lunch.
Serves 1 as a main and 4 as a side
1/2 to 3/4 cup cooked chickpeas (canned or cooked from scratch)
1/4 to 1/2 cup corn kernels
1 small carrot, grated
1/2 Lebanese cucumber, diced
1-2 cups chopped lettuce
1/4 cup finely sliced red cabbage
1/2 small capsicum diced
1 stick of celery, very finely sliced
1-2 tablespoons maple mustard dressing (recipe below)
Maple Mustard Dressing:
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
2 tsp wholegrain mustard
Prepare the vegetables and toss together in a bowl with the corn and chickpeas. Place in a sealed container if eating later, or eat straight away. Add dressing to taste.
To make the dressing, place all the ingredients into a small jar and shake vigorously to combine.