Mediterranean Chickpea Salad
Prep. Time
30 minutes
Cook Time
-
Servings
2 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
This salad mixes roasted vegetables with fresh ones for a balance of flavors and textures. Chickpeas and pumpkin seeds make it filling enough for lunch or dinner, and the tahini yogurt dressing pulls everything together. The mix of warm and cold keeps it interesting, and the dressing adds a nutty, tangy flavor that works with everything. It’s simple to prep ahead and easy to scale for a crowd. We pack it for road trips since it holds up well in containers, but it’s just as good served fresh at home as a main dish or a colorful side.
Ingredients
For the Salad
1 can garbanzo beans
1/2 red onion
1/4 avocado
2 radishes
A handful of arugula leaves
1/2 cup butternut squash cubes (fresh or frozen)
1-2 beets (pre-cooked, store-bought)
1 cup riced cauliflower (bagged, store-bought)
1 scallion stalk
A handful of cherry tomatoes
2 tbsps pumpkin seeds (papitas)
1 tbsp silan syrup
For the Dressing
2 tbsps raw tahini
1/4 cup water
2 tbsps plant-based yogurt
1 garlic clove, peeled & minced
Juice from 1/2 lemon
1 tsp salt
Instructions
Making the Salad
Preheat a skillet to medium, and drizzle a tbsp cooking oil.
Place the butternut squash on the skillet and add the silan.
Roast for about 10 minutes with occassional stirring. Remove from the skillet and place aside.
Place the riced cauliflower on the skillet and cook for about 5 minutes with occassional stirring (no need to clean the skillet before; the leftover flavors will compliment the cauliflower). Remove from the skillet and place aside.
Chop the red onion and the scallion (place each in a separate small bowl).
Rinse the arugula, slice the radishes and beet, and cut the tomatoes in halves.
Open a garbanzo beans can, drain the liquid and rinse the beans.
Slice the avocado, right before serving (so it doesn't change color).
Making the Dressing
In a mixing bowl, combine the ingredients and mix vigorously, until the dressing reaches a smooth, consistent texture.
Put Together Your Salad!
Place half of the riced cauliflower on a serving plate, and top it with whichever vegetables you'd like.
Drizzle the dressing on top, and enjoy!
Serving suggestion: serve all ingredients separately, and let your guests create combinations as preferred.
Notes
Garbanzo beans can be substituted with any other bean, as preferred.
Butternut squash can be substituted with cooked/baked sweet potato.
Pumpkin seeds can be removed or substituted with your preference of seed/nut topping.
Silan can be substituted with sweet chilli sauce, or maple syrup for a similar result.
For a soy-free option, make sure to choose a soy-free yogurt for the dressing.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!