Colorful Raw Veggie Salad Plate

Ingredients

• 200 g red cabbage
• 200 g yellow bell pepper
• 150 g chickpeas (canned; drained weight)
• 20 g walnut kernels
• 150 g blood orange
• 1 tbsp Olive Oil
• 1 tbsp orange juice
• 1 tbsp water
• 1 tsp Mustard
• 1 pinch turmeric
• Salt
• Pepper
• 100 g baby spinach (or baby leaf salad)

Instructions

1. 1.

   Clean, wash and shred the red cabbage into fine strips. Halve the yellow bell pepper, remove seeds, wash and cut into strips.

2. 2.

   Rinse the chickpeas and drain them. Meanwhile, toast the walnut kernels without oil in a pan over medium heat for a short time. Peel the blood orange and slice it into rounds.

3. 3.

   For the dressing whisk olive oil with orange juice, 1 tbsp water, honey, mustard and 1 pinch turmeric, then season with salt and pepper.

4. 4.

   Wash, dry and fluff the baby spinach on a large plate. Distribute the cabbage and bell pepper strips, chickpeas, walnuts and orange slices over it, then drizzle with the dressing.