Categories
Juice

Sweet & Crunchy Chickpea Salad –

Crunchy chickpea salad with spinach, chickpeas, pepitas and vegetables

This colorful chickpea salad is full of Mediterranean flavor. I love loading up my salads with vibrant ingredients and this crunchy salad is both visually appealing and filling.

I originally created this recipe for my Autumn Cleanse guide. It is one that always surprises people, so if you’re on the fence about this salad give it a try!

ingredients for a crunchy salad

Tips for a Delicious Chickpea Salad

Chickpeas are also called garbanzo beans so look for either name on the label. Drain and rinse well before using.

I love using Mediterranean-inspired flavors and ingredients since the Mediterranean contains blue zones, or places on Earth known for longevity. You can definitely add in the vegetables of your choice, or add even more cucumber, pepper or carrot to this chickpea salad.

tahini dressing homemade in a glass jar

The Key to the Perfect Dressing

To brighten up the veggie-fest that is this crunchy salad I created a Citrus Tahini Dressing. The tamari and apple cider vinegar brings the zing while the orange sweetens. The tahini wraps it all up in a creamy package.

Depending on how thick your tahini is you may need to add a bit of water to ensure this dressing is perfectly pourable. Use coconut aminos if you need a soy-free option in place of the tamari. The dressing tastes great yet also adds extra healthy fat to my chickpea salad.

Plant-Based Protein Options

To support my plant-forward lifestyle, I’m always looking for protein-powered plants to keep me energized. Chickpeas contain protein, healthy fat, fiber and tons of nutrients. This salad actually has 20 grams of protein per serving!

If you’re looking for ways to keep up your protein intake while eating more plants, then check out this helpful guide to plant-based protein.

easy lunch recipe with filling protein from plants

Chickpea Salad FAQs

Are chickpeas good for weight loss?

They can be! Chickpeas are a wonderful plant protein, healthy fat and high in fiber. They are loaded with nutrients like manganese and folate. So they are filling as well as nutritious.

Can you eat chickpeas raw?

Nope! Chickpeas should be cooked before eating. Canned chickpeas are already cooked, so just rinse well before using.

What pairs well with chickpeas?

I paired chickpeas with spinach, carrot, red bell pepper, cucumber, pepitas and sunflower seeds and topped it all with a bright tahini dressing. It’s loaded with protein and healthy fat and 100% plants.

easy salad recipes

Great Salad Recipes

While you can add meat to many of the below salads, they can certainly stand on their own plant legs just fine. It’s much easier to find meat-filled recipes than meatless recipes. So I’ve set out to create incredibly tasty + plant filled recipes just like these:

Don’t forget to rate + review this sumptuous Chickpea Salad. I love hearing your feedback and how you like these salads!

chickpea salad recipe

Chickpea Salad

Rate this Recipe Print Recipe

Protein power your afternoon with this delicious, Mediterranean-inspired Chickpea salad. It’s super crunchy + filling. Plus this tahini dressing is IT. I love it and know you will too.

Total Time15th minutes

Servings2

Ingredients

  • 1 cup spinach (fresh)
  • 1 cup canned chickpeas (drained and rinsed)
  • ½ carrot (diced)
  • ½ cup cucumber (diced)
  • ¼ cup red bell pepper (diced)
  • ½ cup pepitas
  • ½ cup sunflower seeds

Citrus Tahini Dressing

  • 2 . tahini
  • 2 . orange (juiced)
  • 2 . olive oil
  • 2 test apple cider vinegar
  • 1 test tamari
  • ½ test garlic clove (minced)

Instructions

  • Whisk together Citrus Tahini Dressing ingredients. Add extra olive oil or water if dressing is too thick.

  • Place spinach, chickpeas and veggies on a plate. Pour dressing on top and sprinkle with seeds.

Notes

  • Swap spinach with the leafy greens of your choice.
  • Feel free to load this salad up with as many veggies as you want.
  • Chickpeas add healthy protein, swap with black beans if you aren’t a fan of chickpeas.
  • Swap seeds with chopped cashews and almonds.
  • Swap tahini with the nut butter of your choice (though texture + thickness will change depending on the nut butter used).
  • Use coconut aminos instead of tamari to make this soy-free.

Nutrition (estimated)

Calories: 604kcal (30%) Carbohydrates: 30g (10%) Protein: 20g (40%) Fat: 49g (75%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 17g Monnounsaturated Fat: 22g Trans Fat: 1g Sodium: 262mg (11%) Potassium: 799mg (23%) Fiber: 10g (42%) Sugar: 6g (7%) Vitamin A: 4637IU (93%) Vitamin C: 40mg (48%) Calcium: 119mg (12%) Iron: 6mg (33%)

Categories
Juice

Fresh Lemon Vinaigrette – A Tangy + Brightly Sweet Salad Dressing

lemon vinaigrette

For me to choose salad over other options, it’s gotta be great. I don’t eat “dry” salad. It needs a dressing that ties all the ingredients together perfectly. So you better believe I perfected this lemon vinaigrette before sharing it with you! This lemon dressing pairs well with berry-filled salads as well as those with peppery arugula.

I’m talking a sweet, tangy punch of flavor that shines. This vinaigrette isn’t a silent dressing, it is the star.

fresh lemons for fresh lemon juice

Lemon Dressing Recipe

I’m not kidding when I say this recipe takes five minutes to make. Squeezing the lemon takes more time than blending up the ingredients.

lemon vinaigrette recipe

All you need to do for fresh salad dressing is measure the ingredients below into a blender or food processor, secure with a lid, then blend it up. Pour directly onto your salad or store in the fridge until you’re ready to us it.

Don’t have one of the ingredients listed? No problem! Swap honey for maple syrup, olive oil for avocado oil, cashews with soaked almonds or macadamia nuts.

Vinaigrette FAQs

What’s the difference between a dressing and a vinaigrette?

A vinaigrette needs something acidic and an oil, while dressing is a broader term. A vinaigrette is typically used as a marinade or salad topper.

What’s in a lemon vinaigrette?

My recipe has Meyer lemon juice, honey, soaked cashews, sea salt, black pepper, olive oil and poppy seeds. It’s the perfect balance of sweet and tangy.

How long does lemon vinaigrette stay fresh?

I recommend using this dressing within one week of mixing. The fresher, the better! And definitely give it a good shake before using.

ingredients for lemon dressing

Power Ingredient List

Fresh Meyer lemon juice– You can use a regular lemon, yet the sweetness and flavor of Meyer lemons in this vinaigrette are out of this world.

HoneyLocal, raw, seasonal honey provides great health benefits (think allergy help) as well as a unique flavor depending on the type of honey. Lemon dressing can be super tart, so honey helps keep the balance.

olive oil– Use high quality olive oil when making dressing because you’ll taste it. This is the time to break into that gorgeous bottle you were gifted. #worthit

Cashews– A unique dressing ingredient and thickens up this recipe perfectly.

Poppy seeds– Provide a delicious flavor, slight crunch and a host of antioxidants.

homemade dressing with poppy seeds

Fresh vs Store-Bought Dressing

Have you ever found it a bit weird just how long store-bought dressing can stay ‘fresh’ in your fridge? Once I learned how easy it was to make dressing at home, I all but stopped buying it from the store. It’s super easy to make, and you probably have the basic ingredients on hand already.

If you want to buy your vinaigrette from the store then READ YOUR LABELS. Don’t be fooled by the healthy photos and pretty jars and instead make sure you can pronounce and recognize all the ingredients on the label.

plant based salads

Seasonal Salad Recipes

I’ve got a host of delicious salad recipes coming your way! The next time you’re in the mood for a plate of fresh plants, try one of these great recipes:

Salad doesn’t have to be boring, nor does it have to be your whole meal. Load it up with flavor and crunch, pair it with your favorite plant-based meal and fall in love with salad.

lemon vinaigrette for salad

Lemon Vinaigrette

Rate this Recipe Print Recipe

This bright and fresh dressing was originally created for my Strawberry Arugula Salad, yet can be used in a variety of Spring salads. Be sure to use fresh squeezed lemon juice for the best flavor.

Total Time3 minutes

Servings2

Ingredients

  • 2 . cashews (soaked for 1-4 hours)
  • 2 . Mayer lemon (juiced)
  • 1.5 test honey
  • ¼ test sea ​​salt
  • dash ground black pepper
  • 2 . olive oil
  • 1.5 test poppy seeds

Instructions

  • Place cashews, Meyer lemon juice, honey, salt, pepper and olive oil in a blender or food processor and blend until smooth. Add water if needed.

  • Mix in poppy seeds by hand. Refrigerate until ready to drizzle over salad.

Notes

  • This dressing is best when fresh, use within one week of mixing.
  • Swap honey with maple syrup to make this dressing vegan.
  • If Meyer lemons aren’t available then use regular lemons.
  • I created this dressing for my Strawberry Arugula Salad, yet you can use it on any salad!

Nutrition (estimated)

Calories: 211kcal (11%) Carbohydrates: 9g (3%) Protein: 2g (4%) Fat: 19g (29%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 3g Monnounsaturated Fat: 13g Sodium: 293mg (13%) Potassium: 106mg (3%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 3IU Vitamin C: 8mg (10%) Calcium: 41mg (4%) Iron: 1mg (6%)