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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.