
This salad is anything but boring, making it one of my go-to meal prep lunches. Packed with nuts, seeds, legumes, and plenty of fresh veggies, this recipe won’t leave you starving by 2 pm. I chop all the fresh veggies and combine in one bowl, then add in the toppings as I go throughout the week. The roasted chickpeas create a mock-chicken crunch and the vegan parmesan seals the deal. For the croutons I like to use the last bits of a fresh loaf that is starting to get stale. Creamy and tangy, the garlicky sunflower dressing packs a punch and brings the salad together. Feel free to take liberties, substituting in your favorite veggies and nuts.
Vegan “Caesar” Salad
Prep time: 1 hour; serves 4
Ingredients
• 3–4 large curly kale leaves, thinly chopped
• 5 oz romaine lettuce ( I love Ugly Greens from Gotham Greens)
• 1 cup chopped cucumbers
• 1 cup shredded carrots
• 1/2 red bell pepper
• 1/2 cup raw sliced almonds
• Crunchy Chickpeas (recipe below)
• Garlicky Sunflower Dressing (recipe below)
• Homemade croutons (recipe below)
• A sprinkle of Fake Parmesan
Directions
1. Combine all ingredients
2. To avoid wilting, do not add the chickpeas, dressing, croutons and parmesan until ready to eat
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Garlicky Sunflower Dressing
Total time: 1 hour; active prep time: 10 mins; store in the refrigerator 5 days
Ingredients
• 1 cup raw sunflower seeds
• 1 cup filtered water
• 4 TBSP fresh lemon juice (about 1 lemon)
• 1/4 tsp garlic salt
• 1 clove garlic
• 1 TBSP nutritional yeast
Directions
1. Soak sunflower seeds in boiling water for 45 mins
2. Combine all ingredients in a high-speed blender, scraping down the sides frequently until smooth
Crunchy Chickpeas
Total time: 30 mins; active prep time: 5 mins; store in the refrigerator 5 days
Ingredients
• 1 can chickpeas
• 1/4 tsp garlic salt
• 1/4 tsp onion powder
• Cooking spray
Directions
1. Preheat oven to 350º F
2. Spray a baking sheet with olive oil
3. Toss chickpeas with spices
4. Bake for 20–30 mins, shaking the pan frequently to ensure crunchiness on all sides
Homemade Croutons
Total time: 20 mins; active prep time: 5 mins; store at room temperature for 5 days
Ingredients
• 2 cups of chopped bread
• Cooking spray
Directions
1. Preheat oven to 350º F
2. Spray a baking sheet with olive oil
3. Spread croutons evenly
4. Bake for 15–20 mins, shaking the pan frequently to ensure crunchiness on all sides
I’m going to have to try this out – looks delicious!
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Let me know what you think 🙂
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