As a vegan, I get the “do you eat anything besides salad?” question a lot. People stereotype this! SALADS ARE AWESOME when you make creative things with it. It’s not just plain greens like spinach or kale. I don’t like them either!! You just need to be creative with it. Mix greens, vegetables, grains and beans with great dressings. If you don’t like beans, change it with tofu or fruits inside. There are billions of variations you can make when it comes to salads.
Mediterranean Chickpea Salad
-
4 cups of boiled and no salt added chickpeas
-
1 cup Fresh Tomatoes, diced
-
1 large Cucumber, diced (about 2 cups)
-
1 Red Bell Pepper, diced
-
½ Medium Red Onion, diced
-
½ cup Kalamata Olives, cut in half
-
½ packed cup Parsley, finely chopped
-
2 tbsp Fresh Mint, finely chopped
-
Juice of 1 Lemon
-
¼ tsp Lemon Zest
-
1 tbsp Tahini or High-Quality Extra Virgin Olive Oil
-
1 tsp of Himalayan Salt
First, rinse all the products. Then add the lemon, lemon zest, salt, and tahini or olive oil into the bottom of a large bowl. Mix everything! Add all of the remaining salad ingredients to the bowl, and mix as well.
Avocado Lentil Salad
For the Dressing you will need:
-
1/3 cup of nutritional yeast. (Great source of Vitamin B12)
-
1/3 cup water
-
1 tbsp minced garlic
-
1 tbsp Extra Virgin Olive Oil
-
1/3 cup of Apple Cider Vinegar.
For the Salad you will need:
-
½ black avocado
-
5 tbsp of boiled green lentils
-
3 tbsp of boiled chickpeas
-
1 large Cucumber, diced (about 2 cups)
-
1 Red Bell Pepper, diced
First, rinse all the products, mix the dressing ingredients with the salad, and you are ready to go!