Romaine Wedge Salad

Romaine Wedge Salad

Prep Time10 mins
Course: Salad
Cuisine: Vegan

Ingredients

Salad

  • 1 romaine lettuce
  • 1 chopped tomato or 1 cup of halved cherry/grape tomatoes
  • sliced purple or yellow onion
  • ½ chopped avocado
  • some chopped parsley
  • 1 cup crushed roasted chickpeas
  • creamy dressing

Roasted chickpeas

  • 2 cups cooked chickpeas
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Creamy dressing

  • 1 cup soaked raw cashew
  • ¾ cup water
  • 1 juiced lemon
  • 1 tsp garlic powder
  • ½ tsp salt

Instructions

Roasted chickpeas

  • Toss all ingredients in a bowl.
  • Spread into a single layer on a baking sheet.
  • Roast in oven 350ºF for about 45 minutes.

Creamy dressing

  • Add all the ingredients to a blender and blend on high until creamy (adjust the watery consistency by adding more water).

Salad

  • Pour all ingredients on a halved romaine lettuce.

Orange Salad

Orange Salad

Prep Time15 mins
Cook Time40 mins
Total Time20 mins
Course: Salad Dressing, Uncategorized
Servings: 1 servings

Ingredients

  • 2 cups shredded cabbage
  • ½ cup grated carrot
  • 1 medium orange
  • cup finely slivered fresh mint leaves
  • cup white and black sesame seeds
  • ¼ cup roasted crushed peanuts
  • ¼ cup crispy rice noodles
  • black pepper
  • A squeeze of lemon juice

Orange dressing

  • 3 tbsp orange juice freshly squeezed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil optional
  • 1 tbsp rice wine vinegar
  • 1 clove garlic finely minced
  • 1 tsp maple syrup
  • Salt & pepper to taste

Instructions

  • Peel and cut the white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds. Then pull them apart into smaller pieces.
  • Mix all ingredients together in a big bowl right before serving!

Salad Dressing

  • Mix all ingredients together in a small and pour over your salad right before serving!

Wedge Salad

Wedge Salad

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Salad Dressing
Servings: 4 servings

Ingredients

  • 1 whole iceberg lettuce
  • Sliced tomatoes and onions
  • Creamy dressing
  • Roasted chickpeas
  • Parsley for garnish

Creamy Dressing

  • 1 cup soaked cashew
  • 1 cup water
  • 1 lemon juiced
  • 1 tsp garlic powder
  • 1 tsp salt
  • Some Pepper to taste

Roasted Chickpeas

  • 2 cups cooked chickpeas
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

  • Toss all ingredients in a bowl Spread into a single layer on a baking sheet Roast in oven 350ºF for about 45 minutes.
  • Using a sharp knife, cut the lettuce into 4 equal wedges. For easy eating, cut the top portion of each wedge into squares without cutting all the way down to keep the shape of the wedge. Add as much tomato, onions, dressing, and chickpeas!
  • Add all the ingredients to a blender and blend on high until creamy (adjust the watery consistency by adding more water).