Chickpea & Pea Shoot Salad With Basil Lime Dressing

• FOR THE DRESSING:
• 2 Tablespoons Basil Leaves, Chopped
• 1 clove Garlic, Minced
• 1 Tablespoon Lime Juice
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Sugar
• Salt And Pepper, To Taste (about 1/4 Teaspoon Each)
• FOR THE SALAD:
• 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
• 1 Large Cucumber, Seeds Removed And Diced
• 2 Medium Carrots, Peeled And Diced
• 1/2 Small Red Onion, Finely Diced
• 2 cups Pea Shoots, Ends Trimmed And Discarded, Then Diced

1. For the dressing:
2. In a small bowl, combine chopped basil leaves and minced garlic. Add lime juice and apple cider vinegar. Add olive oil, salt, sugar, and pepper. Allow to sit while preparing the salad.
3. For the salad:
4. In a large bowl, combine chickpeas, diced cucumber, diced carrots, and diced red onion. Add dressing and stir well. Add pea shoots and stir again.
5. Serve immediately or chill in the refrigerator up to 24 hours before serving. Garnish with fresh basil leaves.

dressing, basil, clove garlic, lime juice, apple cider vinegar, olive oil, sugar, salt, salad, chickpeas, cucumber, carrots, red onion, pea shoots

Taken from tastykitchen.com/recipes/salads/chickpea-pea-shoot-salad-with-basil-lime-dressing/ (may not work)