Hey there, Angie here! Jon usually does our recipes, but I’m doing this one – I eat this salad almost every day! I was pretty skeptical about moving toward a Whole Food Plant Based (WFPB) diet, to be honest. I grew up in rural Wisconsin – isn’t every meal supposed to contain meat and dairy? Lunches felt especially hard. I don’t love most lettuces, nor do I particularly care for most dressings. Jon went looking for a salad I’d enjoy, and boy did he deliver with this one. I make the chickpea vinaigrette every week or two and store it in the fridge. For lunch I just cut up some romaine, spoon a couple tablespoons of the chilled chickpea vinaigrette on top, sprinkle with cherry tomatoes, and toss. It’s surprisingly filling, it’s loaded with protein and fiber, and I love it!
Chickpea Vinaigrette
Prep time: 5 minutes
Yield: 10 servings
Ingredients:
1 29oz can Chickpeas
7 Tbsp Red wine vinegar
7 Tbsp Olive oil
1/2 cup sliced Kalamata olives
5 Tbsp chopped red onion
2 minced Garlic cloves
Combine vinaigrette ingredients. Refrigerate unused portions for up to one week.
Salad
Yield: You decide
Ingredients:
Romaine lettuce
Optional toppings:
Sliced cherry tomatoes
Feta or Ricatta Salata cheese
Sliced cucumbers
Instructions:
Cut strips of Romaine lettuce from top of lettuce head to size of desired salad. Wash and dry as necessary. Top with desired spoonfuls of vinaigrette and any optional toppings of choice. Toss and serve.
