Salads don’t have to be boring, and this recipe proves it! This vibrant, hearty vegan salad is quick and nutritious and shows how vegetables can be transformed into delightful, healthy and exciting dishes. Featuring crispy chickpeas that double as a snack or a topping for salads, rice or pasta, this dish is perfect for busy college life, and all the ingredients can be found at Modern Market on 2385 Arthur Ave.
Ingredients
For the Salad:
Fresh greens (lettuce, arugula, spinach, etc.), chopped, stems removed
2-3 carrots, chopped or grated (sautéing them briefly makes them even better)
1 cup of cherry tomatoes, halved (for larger tomatoes, remove the seeds to avoid excess moisture)
1 small bunch of scallions (or substitute with onions or shallots), finely chopped
One-third cup of cilantro leaves (or substitute with parsley or chives)
For the Dressing:
One-fourth cup of olive oil
Juice of 1 large lemon or 2 small lemons
1 teaspoon of whole-grain mustard (or Dijon/classic mustard)
One-fourth teaspoon of ginger paste (or fresh grated ginger)
2 tablespoons of soy sauce
One-fourth teaspoon of turmeric or curry powder
1 teaspoon of brown sugar or honey
Salt to taste
For the Crispy Chickpeas:
1 small can of cooked chickpeas (or any legume)
1 tablespoon of olive oil
Salt and spices of your choice (I used one-half teaspoon of smoked paprika, one-half teaspoon of chili powder and 1 teaspoon of garlic powder)
Preparation
For the Crispy Chickpeas:
Preheat your oven to 400°F.
Drain and rinse the chickpeas. Pat them dry with a paper towel.
Toss the chickpeas into a bowl with olive oil, salt and your favorite spices.
Spread evenly on a baking sheet and bake for 25-30 minutes until crispy. You can leave them in the oven a bit longer for an extra crunch.
Allow to cool inside the oven for ultimate crunch.
For the Salad:
Combine the chopped greens, carrots, tomatoes, scallions and cilantro in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, mustard, ginger, soy sauce, turmeric and brown sugar. Add salt to taste.
For a nutty crunch, toast a handful of almonds, roughly chop and add them to the salad.
Add the crispy chickpeas and toasted almonds to the salad, pour the dressing over and mix well.
Serve immediately for a fresh, crispy and flavorful dish.
This salad is a fantastic way to incorporate legumes into your diet and is ideal for meal prepping and a quick dinner.
Enjoy and happy cooking!
