Category Archives: Salads

Quick and Easy Avocado Chickpea Salad

Since I’ve started to decrease my intake of animal based foods, there aren’t a whole lot of foods I miss and crave. I don’t miss chicken of any kind, and I don’t miss pork or beef. I guess come to think of it, I’ve never been a huge carnivore. Some of the foods I miss the most come in the form of SANDWICHES! Turkey sandwiches, tuna salad sandwiches, and egg salad sandwiches, of all things! So while I do indulge in each of these from time to time, I thought I would whip up something reminiscent of the tuna/egg salad sandwiches I used to enjoy more frequently! Behold, Avocado and Chickpea Salad, that you can put on bread, crackers, whatever you so desire. It is vegan, and it is sooo yummy!

This is a recipe for a single serving (my serving size!), you could easily double it if you want a little leftover.

1/2 avocado
1/2 can chick peas (rinsed and drained)
dash of black pepper
1 Tbs chopped fresh cilantro
juice of 1/4 lemon
1 teaspoon vegan mayo

Mash the chick peas to the amount you desire. I like mine partially mashed, but you could mash them entirely. If they are not somewhat mashed, they tend to roll off of your cracker or open faced sandwich 🙂 Chop the avocado and cilantro. Mix the mayo and lemon juice into your chick pea mash, then add avocado, cilantro, and pepper. Mix together and enjoy! I have to admit I enjoyed some on a cracker with turkey today (kinda defeats the vegan thing!), but it is so tasty, the turkey is very optional! You could even eat it with a fork, or put it on top of a bed of spinach or lettuce for a healthy salad. There are many yummy uses, I’m sure you will find! Enjoy!

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Slightly Sweet Broccoli Salad With Spicy Savory Granola Topping

We are starting backwards: Making the spicy savory granola topping for your salad first!

You will need:
3-4 cup raw peanuts
Chia seeds 4 tbs
Sesame seeds 2 tbs
Flax seeds 3tbs
4 large sliced chili dried mango slices, chopped finely

Throw these into a bowl, mix the items below in a cup then pour and mix into dry ingredients:

1tsp worcestershire sauce
1tsp liquid aminos
1tsp honey
1tsp sugar fee syrup
1tbs sriracha sauce
1tsp Dijon mustard
1tbs olive oil
1tbs parsely
1tsp garlic powder
1/4 tsp pepper

Stir well, pour into pan
Bake 400 degrees in preheated oven, 20 min, flip. 20 min more, until crispy and golden brown!

While these are baking and cooling, begin the salad itself!

You’ll need:
1/3 cauliflower
3/4 large stalk broccoli
8-10 baby carrots

Process each of the veggies above in food processor on pulse to create a fine rice-like texture. I left my carrot pieces a little larger than the broc/cauli.

Mix in:
1 cu cranberries
4tbs chopped cilantro

Then blend your sauce until creamy, and mix into the salad:
1 large lemon juiced
1tbs olive oil
1tbs apple cider vinegar
1 tbs vegan mayo
1/2 avocado
1 ‘cutie’ juiced

Viola! Sprinkle with some of the savory granola topping and enjoy!!

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