I decided to make a salad tonight. Since the misconception from many people is that vegans only eat salad, I have shied away from posting one. However, I found a recipe for one that is hearty, colorful and sure to fill anyone up. I even made the dressing–Creamy Cumin Ranch Dressing! Both recipes come from Jenn S. at veggieinspired.com.
- 1 15 oz can black beans (rinsed and drained) (or 1.5 cups cooked black beans)
- 2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne (optional)
- 1/4 cup water
- 1 15 oz can chickpeas (rinsed, drained and dried really well) (or 1.5 cups cooked chickpeas)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp cinnamon
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Chickpeas tossed with spices–ready to be roasted!
- 1 head green leaf lettuce (chopped) (romaine would be great too)
- 1-2 chopped tomatoes
- 1 red bell pepper (diced)
- 1 avocado (diced)
- 1 cup fresh corn kernels
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Preheat oven to 400 degrees F.
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Toss chickpeas with the chili powder, cumin, salt and cinnamon.
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Place chickpeas on a baking sheet in one even layer and bake for 20-30 minutes, shaking them around 1/2 way through. Chickpeas should be slightly crunchy…they will continue to crisp up as they cool. Set aside.
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Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed through, about 5-6 minutes.
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To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Creamy Cumin Ranch Dressing.
- 3/4 cup raw cashews (soaked for 1-2 hours if you don’t have a high speed blender)
- 1/2 cup water
- Juice of 1 lemon (about 2 tbsp)
- 1 tbsp apple cider vinegar
- 1 clove garlic
- 1/2 tsp onion powder
- 1 tsp dried dill
- 1 tsp snipped chives
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1 tsp cumin
- 1/2 tsp smoked paprika
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Blend all ingredients in a high speed blender until smooth. Add additional water by the tablespoon if needed to thin.
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Enjoy!
Hubby says we should have it every night! The roasted chickpeas, avocado and black beans along with the dressing made this meal as filling as promised. This is the last Meatless Monday I will be doing as part of #bloglikecrazy. Challenging myself to try a new vegan recipe each week has made me push myself. It’s so easy to get stuck in a rut with 4 or 5 of your favorites and take-out but this has opened my world up. I will definitely be posting new recipes in the future.
Kristina Hamlett writes to connect, heal, and be a force for change. 