Hotter climate has us craving mild meals like this recipe from The Plant-Based mostly Cookbook, which contains crunchy romaine and kale. Savory, smoky chickpeas stand-in as a gluten-free crouton substitute.
What you want:
For the dressing:
⅓ cup tahini
3 tablespoons lemon juice
1 teaspoon apple cider vinegar
2 small garlic cloves
2 tablespoons capers, drained
1½ teaspoons Dijon mustard
1 teaspoon dietary yeast
1 teaspoon maple syrup
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup water
For the chickpeas:
1½ cups chickpeas, drained and rinsed
2 teaspoons dehydrated minced onion
¾ teaspoon smoked paprika
⅛ teaspoon purple pepper flakes
½ teaspoon coconut sugar
2 teaspoons tamari
1 teaspoon balsamic vinegar
2 tablespoons water
For the salad:
6 packed cups curly kale, stems eliminated, chopped
1 lemon wedge
5 packed cups romaine lettuce (hearts and leaves), chopped
½ cup vegan bacon bits
What you do:
- For the dressing, right into a blender, add all components and mix till clean. Add extra water as wanted, 1 tablespoon at a time, to achieve a clean pourable consistency. Put aside.
- For the chickpeas, right into a medium-sized pot over medium warmth, add all components and sauté 3 to five minutes, stirring usually till spices are aromatic and all water has evaporated. Cowl and put aside.
- For the salad, into a big bowl, add kale and squeeze lemon wedge into bowl. Therapeutic massage kale with palms till leaves soften, shrink in measurement, and switch shiny inexperienced. Add romaine, toss, and drizzle half of dressing over greens. Toss till coated.
- Add chickpeas and one other drizzle of dressing. Garnish with vegan bacon bits, toss once more, and serve.
For extra recipes like this, try:
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