HIGH PROTEIN CHICKPEA VEG SALAD -
A main course feast
When you feel like eating something substantial and want to include lots of produce as well as flavor that satisfies this salad is a perfect fit. Its got well seasoned and filling chickpeas - one of the most well known and welcomed beans for most, heaped over a pile of leafy greens, crispy sweet carrots, vibrant purple cabbage, creamy avocado and lusciously ripe cherry tomatoes. Then its generously topped with an all time favorite tahini dressing made thick, garlicy, tart and wee bit spicy. The combo is perfect with the chickpeas and greens.
SALAD
3 cups chickpeas cooked, or 1, 19 oz. can, drained and rinsed
4 cups Romain Lettuce, torn or chopped
1 large carrot, diced
1 cup red leaf cabbage, slivered or shredded
1 avocado, cubed
1/2 pint red cherry tomatoes, cut in half
At serving time: Salt and pepper to taste
DIRECTIONS:
TAHINI DRESSING:
This blend is always a fave and super to enjoy in many ways from a sauce, dip, dressing as used here or in a sandwich or wrap as a spread. I even enjoy on my avocado toasties for added sass and substance.
1/3 cup organic tahini paste
3 cloves garlic, crushed and minced
2-3 tbsp lemon juice or apple cider vinegar, to taste
Water as needed - approx. 3-5 tbsp pending on the consistency of tahini
Sea salt and fresh black pepper, to taste
1 tsp cumin powder and a pinch cayenne pepper or chili flakes (optional)
DIRECTIONS:
A main course feast
When you feel like eating something substantial and want to include lots of produce as well as flavor that satisfies this salad is a perfect fit. Its got well seasoned and filling chickpeas - one of the most well known and welcomed beans for most, heaped over a pile of leafy greens, crispy sweet carrots, vibrant purple cabbage, creamy avocado and lusciously ripe cherry tomatoes. Then its generously topped with an all time favorite tahini dressing made thick, garlicy, tart and wee bit spicy. The combo is perfect with the chickpeas and greens.
- Main course salad
- Vegan, plant-strong, gluten and nut free
- Prep time: approx. 15 minutes
- Serves: 4
SALAD
3 cups chickpeas cooked, or 1, 19 oz. can, drained and rinsed
4 cups Romain Lettuce, torn or chopped
1 large carrot, diced
1 cup red leaf cabbage, slivered or shredded
1 avocado, cubed
1/2 pint red cherry tomatoes, cut in half
At serving time: Salt and pepper to taste
DIRECTIONS:
- Prepare all of the vegetables as indicated above adding to a large serving bowl. Be sure to gently toss in the avocado and tomato. Set aside while preparing the dressing. Recipe below.
TAHINI DRESSING:
This blend is always a fave and super to enjoy in many ways from a sauce, dip, dressing as used here or in a sandwich or wrap as a spread. I even enjoy on my avocado toasties for added sass and substance.
1/3 cup organic tahini paste
3 cloves garlic, crushed and minced
2-3 tbsp lemon juice or apple cider vinegar, to taste
Water as needed - approx. 3-5 tbsp pending on the consistency of tahini
Sea salt and fresh black pepper, to taste
1 tsp cumin powder and a pinch cayenne pepper or chili flakes (optional)
DIRECTIONS:
- Blend or whisk all the ingredients together in a wide mouth jar or bowl using a hand held blender or fork adding water a little at a time to create a desired consistency. Taste and adjust seasonings as needed.
- Use to generously top each salad serving to your taste. I tend to go heavy handed with this dressing and love to crumble in Mary's Crackers for a gluten-free take on croutons. The crunchy texture steps up this salad one more level.