Open the refrigerator, look inside, close the refrigerator…repeat. I know that I am not the only one that does this. It can be frustrating when trying to decide what to make to eat, especially when you are limited in your refrigerator’s contents, oddly enough, this time when this situation happened, a pretty solid meal came out of it. This is the type of meal that you can throw together based on what you have in your kitchen and if you don’t have one or two ingredients, use what you do have and make it your own. This yummy and easy vegan romaine salad recipe is satisfying and seriously healthy!
Vegan Romaine Salad with Savoury Chickpeas:
I have had a lot of things on the go lately and so when I made this vegan romaine salad, I needed something quick and easy and big enough that I could have leftovers for quick lunches. This romaine salad is perfect for that, just keep the dressing away from the salad until you are ready to eat and then just dress your salad portion individually.
The benefits of chickpeas:
Chickpeas provide a great range of health benefits as well as being delicious when roasted with some simple spices. They are a great source of fibre and a clean source of plant protein in addition to containing important minerals like molybdenum which is essential for life as it is an important co-factor for a number of enzymes. Specifically, this mineral is needed for the body’s mechanism to detoxify sulfites, which is a preservative found in things like wine, lunch meats and even the salad at salad bars. Many people can be sensitive to sulfites as well and can experience headaches, confusion or racing heartbeat when they are deficient in molybdenum. Due to the fibre, these beans can help to lower cholesterol and improve blood sugar levels which actually make them a great option for diabetics and those with insulin resistance issues.
Romaine lettuce = GREAT SKIN!
Romaine lettuce is not only essential for delicious caesar salads (although one could argue kale is equally as delicious in a caesar salad…) but it is great for skin health as well. This particular lettuce is much more nutrient dense than other greens, like iceberg lettuce which is mostly just water and nothing else. Romaine contains lots of vitamin C which is crucial in helping to build collagen, an important part of keeping our skin looking supple and smooth. Romaine also contains beta-carotene which converts to vitamin A in the body and is a crucial for younger looking skin. Some of the beauty vitamins you always want to try and incorporate into your diet are A, C, E along with minerals like selenium and zinc.
I talk about how to get glowing skin naturally with your diet in my FREE eBook: Get the Glow. If you want to get six more delicious plant based recipes, be sure to download a copy today!
So there you have it, a super simple, delicious and nutrient dense recipe perfect for those days when you don’t know what to make or have limited foods in the fridge. If you want to add a little more protein to it or amp it up a bit more, feel free to add a soft/hard boiled egg, an avocado or some extra nuts and seeds. This is so versatile so no matter what you do, it will taste pretty delicious with the mix of savoury chickpeas, romaine salad and creamy tahini dressing.
- I head of romaine lettuce
- 2 medium tomatoes
- 2 carrots
- handful of pitted black olives
- 2 tbsp. pistachios
- 1 15 oz. can of chickpeas
- 1 tbsp. nutritional yeast
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 tsp. cayenne
- pinch of sea salt and pepper
- drizzle of extra virgin olive oil
- Juice from 3/4 of one large lemon squeezed
- 4 tbsp. tahini
- 2 tbsp. nutritional yeast
- 2 tbsp. extra virgin olive oil
- 5-6 tbsp. water
- 1/2 tsp. maple syrup
- pinch of sea salt and pepper
- Preheat the oven to 350.
- Line a cookie sheet with parchment paper.
- Mix up the spices for the chickpeas in a bowl (excluding the extra virgin olive oil) and add the chickpeas to the bowl with the spices and mix well.
- Place the chickpeas on the baking sheet and drizzle just a bit of olive oil on top. Roll them around to coat them.
- Bake for 15 minutes, then take them out of the oven, shake the pan and bake for 13-15 minutes more.
- In a food processor or blender, blend all of the ingredients together, adding as much water as you think is necessary. Start with 5 tbsp. and add to see if you want it thinner.
- Wash and dry the romaine and chop up into bite sized pieces.
- Grate the carrots into ribbons or slice them thinly.
- Chop up the tomatoes and pit and chop the olives (if using).
- Chop up the pistachios.
- Combine the salad with the tomatoes, carrots and olives.
- Drizzle on the dressing.
- Add the baked chickpeas and chopped pistachios on top and serve.
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