Shredded Salad with Chick Peas, Feta, Sunflower Seeds and Coconut-Lime Dressing

For the dressing:
1 tablespoon olive oil
1/2 lime (juice from)
splash of coconut milk

For the salad:
1 teaspoon minced shallot
1/4 red bell pepper, julienned
6 -7 small grape tomatoes, cut in half
3 radishes
1/2 carrot, cut into matchsticks
1/4 small white cabbage, chiffonade
1/4 chinese cabbage, chiffonade
1 – 2 tablespoons rough chopped cilantro
1 tablespoon raw sunflower seeds
1 tablespoon crumbled low-fat feta cheese
1/2 cup cooked chickpeas *

You can adjust the lime according to your taste. (I use the juice of a whole lime.)

* Use cooked dry chickpeas, so as to significantly reduce the sodium!

Put the ingredients for the dressing in the bottom of the dinner bowl.

Cut up all the vegetables and toss them in the bowl with the dressing.

Add the cooked chickpeas, sunflower seeds and feta cheese on top and enjoy!

Serving Size: Makes about a 1-cup serving

Number of Servings: 1

Recipe submitted by SparkPeople user BEACH_NUT.