Wedge Salad

Wedge Salad

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


  • 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


  • 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).