This salad is a symphony of textures and flavors, all while being completely plant-based! Creamy avocado and crunchy romaine lettuce get a boost from protein-packed chickpeas, nutty quinoa, sweet sun-dried tomatoes, and a bright lemon-tahini dressing.
Instructions:
Prepare the dressing: In a small bowl or jar, whisk together the tahini, lemon juice, water, maple syrup, garlic powder, salt, and pepper until smooth and creamy. Add more water, one tablespoon at a time, if needed to reach your desired consistency.
Assemble the salad: In a large bowl, combine the romaine lettuce, chickpeas, quinoa, cucumber, sun-dried tomatoes, and avocado.
Dress and serve: Drizzle the desired amount of dressing over the salad and toss gently to coat. Serve immediately and enjoy this satisfying and flavorful vegan delight!
Tips:
For a nutty crunch, toast the quinoa lightly in a dry skillet before adding it to the salad.
Add a pinch of red pepper flakes to the dressing for a subtle touch of heat.
Fresh herbs like parsley, dill, or mint make a wonderful addition to this salad.
Ingredients:
For the dressing:
¼ cup tahini
¼ cup fresh lemon juice
2-4 tablespoons water
1 tablespoon maple syrup
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
4 cups chopped romaine lettuce
1 (15-ounce) can chickpeas, rinsed and drained
1 cup cooked quinoa, cooled
1 cup chopped cucumber
½ cup sun-dried tomatoes, chopped
1 ripe avocado, diced
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