Vegan Spiced Chickpea Caesar Salad

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I love a good caesar salad but more often than not they contain cheese and croutons which are a no-go for us gluten and dairy intolerant folks. I came across this recipe while I was in New Zealand last month so I had to give it a try and put my own little twist on it. This version retains the rich flavor and crunch without the allergens and the spices give it a little extra somethin somethin. The lighting in my kitchen was less than stellar, thus the stock photo of chickpeas, but it looks pretty darn good in person and I’ll try to upload a good picture the next time I make it. Enjoy!

Makes 2 Servings.

Ingredients:

For the Chickpeas:

  • 1.5 cups Canned Chickpeas (drained - look for a BPA Free Can)

  • 1 .5 Tbsp Bragg’s Liquid Aminos or Coconut Aminos

  • 2 tsp Smoked Paprika

  • 1 tsp Garlic Powder

  • 1/2 tsp Ground Cumin

  • 1/2 tsp Ground Ginger

  • 1/2 tsp Chilli Powder

  • 1/2 tsp Sea Salt

  • 1/4 tsp Sumac

For the Dressing:

  • 1/2 cup Hemp Milk (unsweetened) or non-dairy milk of your choice

  • 3 Tbsp Tahini

  • 1 Lemon, juiced

  • 2 tsp Maple Syrup

  • 1 tsp Garlic Powder

  • Sea Salt - a pinch or to taste

For the Salad:

  • 3 cups Organic Kale or Romaine Lettuce

  • 1 cup Red Cabbage, shredded

Directions:

  1. Preheat oven to 350 degrees and line a sheet pan with parchment paper.

  2. Combine all ingredients for the spiced chickpeas in a bowl and stir until well combined.

  3. Spread out spiced chickpea mixture on the sheet pan and bake for 10 minutes.

  4. Remove from oven, stir well and continue baking for another 5-6 minutes. Be careful not to burn them!

  5. While your chickpeas are cooling, whisk together all the dressing ingredients in a small bowl.

  6. Combine kale and cabbage in a large serving bowl and toss with about 3/4 of the dressing.

  7. Scatter cooled spiced chickpeas over the top of the salad and drizzle with remaining dressing before serving.

Sweet Summer Salad with Grapefruit Vinnaigrette

This is a delicious and refreshing summer salad is loaded with antioxidants and packs a serious nutritional punch. It's also great for satisfying that sweet tooth and getting in your daily dose of healthy fats. I like to serve it with grilled wild salmon or chicken and a glass of good rosé :-).

Ingredients:

4 cups organic Arugula

1/2 cup organic Strawberries (sliced)

1/2 cup organic Blueberries

1/2 cup organicPecans (toasted)

1 organic Avocado (peeled and diced)

1/4 cup organic Basil Leaves (chopped)

1/2 organic Grapefruit (juiced)

2 tbsps organic Extra Virgin Olive Oil

2 tbsps raw, organic Apple Cider Vinegar

Directions:

  1. Fill each individual salad bowl with a large handful of arugula. Evenly set the pecans, avocado, strawberries, blueberries and raspberries across all bowls. Sprinkle each bowl with a bit of your chopped basil.
  2. Create your dressing by combining your grapefruit juice, olive oil and apple cider vinegar in a bowl and stir. Spoon the dressing evenly over each bowl. Enjoy!

Spinach, Blueberry and Chicken Salad

Ingredients:

  • 1 Chicken Breast (organic and pasture-raised, diced)

  • 4 cups Baby Spinach (organic)

  • 1/2 cup Blueberries (organic)

  • 1/2 cup Quinoa (Cooked)

  • 1/4 cup Almonds (sliced)

  • 3 Tbsp Apple Cider Vinegar

  • 1 tbsp Extra Virgin Olive Oil

  • 2 Garlic Cloves (minced)

  • 1 Lemon (Zested and juiced)

  • 1 Tbsp Basil Leaves (Torn)

  • 1/2 tsp Sea Salt (add more or less to taste)

  • 1/2 tsp Black Pepper (add more or less to taste)

Directions:

  1. Prepare chicken breast according to the Basic Sautéed Chicken Recipe.
  2. Prepare the quinoa according to the Basic Quinoa Recipe
  3. Mix all salad ingredients in a bowl. Store half for a later meal and dress when ready to serve.
  4. Whisk vinegar, oil, lemon juice, lemon zest, salt and pepper together and use half of the dressing to dress your salad.
  5. Store remaining dressing in a glass container to use on your next salad.

Variations:

No Almonds: Use 1-2 Tbsp of hemp hearts or 1/4 cup walnuts

Dandelion Salad with Goat Cheese & Apples

Loaded with Vitamins A, K and potassium, dandelion greens pack a nutritional punch. Serve them raw in this salad recipe with fresh, organic goat cheese and apples for added flavor. If you don't have organic apples in season, substitute any firm fruit that's in season. You can embellish this salad by sprinkling in any of our 'SuperSalad Substitutions' listed below.

Ingredients:

  • 2 T. cider vinegar
  • 3 T. vegetable or nut oil
  • 1 t. Dijon mustard
  • 1 t. honey
  • Salt and freshly ground black pepper, to taste
  • 1 bunch dandelion greens, washed and dried, stems removed
  • 1/4 lb fresh white goat cheese, crumbled (optional)
  • 1/2 c. walnuts, coarsely chopped
  • 1 apple, cored and chopped into 1/2-inch pieces

Directions:

  1. Whisk vinegar, oil, mustard, honey, salt and pepper together.
  2. Pour over greens and toss lightly.
  3. Top with goat cheese, nuts and apple.

SuperSalad Substitutions (or Add-ins)

  • Baby Spinach
  • Endive
  • Radicchio
  • Shredded Carrots
  • Yellow Pepper (diced)
  • Pear
  • Pomegranate seeds

Asian Cabbage Slaw

Make this tasty, colorful slaw as a side dish or healthy main course and bring it to your next BBQ or summer get together. 

Ingredients:

3 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
2 Tbsp. toasted sesame oil
1 ½ tsp. fresh ginger/ginger juice (I use minced ginger in a jar by The Ginger People)
2 Tbsp. Braggs Liquid Aminos or coconut aminos
¼ head Napa or Savoy cabbage, chopped or sliced into strips
¼ head red cabbage, chopped or sliced into strips
1 carrot, shredded
¼ small red onion, thinly sliced
1 ½ green onion, thinly sliced
2 Tbsp. fresh Cilantro, roughly chopped
Himalayan or sea salt to taste

Directions:

  • Mix first 5 ingredients in a small bowl. 
  • Toss with remaining ingredients and let marinate in fridge for at least 15 minutes. 

Serves 2. 
Recipe can be doubled and stored in fridge for up to a week.


Creamy Garlic Salad Dressing

Creamy Garlic Salad Dressing

This recipe is my version of the recipe from the Ultimate Reset© cleanse menu and is my all-time favorite salad dressing. It's delicious and everyone asks for the recipe, so I had to share it with you. Enjoy!

1/2 cup extra virgin garlic olive oil (available at Trader Joe's or you can use plan ev olive oil)

1/4 cup apple cider vinegar

3-5 cloves garlic, crushed (I use 2-3 cloves of the Dorot brand frozen garlic, also from Trader Joe's)

3 Tbsp fresh lemon juice

2 Tbsp chopped fresh parsley or  1tsp herbal seasoning (I use Trader Joe's 21 Seasoning Salute)

1 tsp Himalayan salt

1/2 tsp dijon mustard

1 Tbsp raw honey or coconut nectar

Place all ingredients in blender (I use a hand blender and a small bowl = less waste) and blend on medium high for 30 seconds or until well mixed. Store in airtight container in fridge. If dressing solidifies when cold, let it sit at

room temp until liquid, then shake/stir well. Makes 8-10 servings.