1/4 head of red cabbage finely shredded
1/4 of a bell pepper cut in cubes
handful of cherry tomatoes ( i ran out of it so I used Roma, deseeded)
handful of radish sliced
1/4 cup chickpeas - optional (soaked overnight and cooked or canned)
handful of blueberries
For the vinaigrette
4-5 tbsp balsamic vinegar
1/2 tsp sesame oil
juice of half lemon (optional)
drizzle of honey
fresh ground pepper
If chickpea is your thing, then you will love this salad here.
You can toss some sliced toasted almonds or sunflower seeds or even chunks of granola.
"Aged balsamic vinegar tastes like time itself," says Paul Bertolli. Am no expert but do like to read up on my ingredients so I can be an informer consumer. Some interesting facts on balsamic here , if you are like me and prefer to shop at you local super market this guide is a must read.