Description
A vibrant salad celebrating summer with fresh greens and a crunchy chickpea olive crumble topped with a tangy tahini dressing.
Ingredients
Scale
- 2 tablespoons sun-dried tomato
- 15 oz can chickpeas, drained or 1 ½ cups cooked chickpeas or white beans
- ½ cup Kalamata olives, pitted and chopped
- 3 tablespoons hemp seeds
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 tablespoon nutritional yeast
- 2 teaspoons extra virgin olive oil, divided
- 6 to 7 ounces greens of choice (romaine and baby spinach recommended)
- 1 cup chopped cucumber
- 1 cup sliced cherry tomatoes
- 3 tablespoons tahini
- 3 tablespoons non-dairy yogurt
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder (for dressing)
- ½ teaspoon oregano or dill
- ¼ teaspoon salt (for dressing)
- 2 tablespoons fresh herbs (like parsley, cilantro, or green onion)
- Lemon zest (for garnish)
- Vegan Parmesan (for garnish)
- Black pepper (to taste)
- Sprouts or microgreens (for garnish)
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a food processor, add the sun-dried tomato and pulse until finely chopped. Then, add the chickpeas, Kalamata olives, hemp seeds, oregano, garlic powder, onion powder, salt, red pepper flakes, nutritional yeast, and 1 teaspoon of olive oil. Process until the mixture resembles a coarse meal.
- Spread the mixture evenly onto the baking sheet. Drizzle the remaining 1 teaspoon of olive oil over the top. Bake for 15 minutes, then stir and continue baking for an additional 5-10 minutes until the crumble reaches your desired crunchiness.
- While the crumble is baking, chop your greens, cucumber, and cherry tomatoes. Place them in a large mixing bowl.
- In a small bowl, combine the tahini, non-dairy yogurt, lemon juice, garlic powder, oregano or dill, and salt. Add water until you achieve a pourable consistency.
- Drizzle about 2/3 of the dressing over the salad and toss until well combined. Once the chickpea crumble is ready, top the salad with it, add the sprouts, and drizzle the remaining dressing on top. Garnish with lemon zest, vegan Parmesan, and a sprinkle of black pepper. Enjoy!
Notes
For a deeper flavor, consider adding a splash of balsamic vinaigrette to the salad. The chickpea crumble can be made ahead of time and kept in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, summer, spinach, chickpeas, vegan, healthy
