Romaine Wedge Salad
Ingredients
Salad
- 1 romaine lettuce
- 1 chopped tomato or 1 cup of halved cherry/grape tomatoes
- ⅓ 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.