Another one for the salad vaults – and yes there have been a tonne of them lately. Why? Well, because I am cooking mostly only 1 creative meal per day and that is at dinnertime when I can spare the minutes of my life to do this. To add, I’m in contest prep currently and salad-type meals are the best for my waistline at this point – yours too!
This heart healthy salad took about 10 minutes to put together….less waiting for your chickpeas to firm up. In total you’ll need about 45 minutes to get this done so may I suggest this tempo:
Get home, preheat your oven then slip into something more comfortable…….put on some tunes, crack a bottle of Perrier with a slice of lime and romance this one together. You’ll need to get your kissing on before you eat this one…she’s a garlic-y doozer which I used to my advantage trying to overcome this poorly timed flu.
2 tbsp Vegenaise or any other type of vegan mayo.
1 large clove garlic
Juice of 2 lemons
2 tbsp nutritional yeast
3 tbsp water
1/2 tsp Himalayan salt
1/2 tsp tri-colour pepper (freshly ground)
2 cans chickpeas
4 cups kale torn to small pieces
2 cups romaine lettuce chopped into small pieces
1 tsp Chili powder
1 tsp Garlic powder
1 tsp salt
1 tsp avocado oil
Preheat oven to 350 degrees.
In large mixing bowl add both cans of rinsed chickpeas with chili powder, garlic powder, salt and avocado oil. Mix well.
Spread over baking sheet and bake for 12 minutes, remove from oven & stir/mix and bake for another 12 minutes or until desired firmness is reached.
While these are baking combine all your dressing ingredients in a wide mouth mason jar and blend with a hand blender. If you do not have a hand blender simply ensure all your ingredients are minced as finely as possible and whisk in a deep vessel with a fork.
Toss greens in dressing and top salad with roasted chickpeas. You can even use these chickpeas as a simple appy to replace salty crackers or nuts.
Serves 2-4 people. 2 as a full meal, 4 as a side.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 16 g||25 %|
|Saturated Fat 2 g||9 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 5 g|
|Trans Fat 0 g|
|Cholesterol 3 mg||1 %|
|Sodium 836 mg||35 %|
|Potassium 6209 mg||177 %|
|Total Carbohydrate 128 g||43 %|
|Dietary Fiber 57 g||229 %|
|Sugars 32 g|
|Protein 42 g||85 %|
|Vitamin A||4130 %|
|Vitamin C||237 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|