Here's my latest obsession! I really cannot wait for you to try this tasty salad!! As always, it's simple, flavorful, and full of many vitamins and nutrients!
I can't quite put my finger on which part of this salad I love the most, but I do have to say that this creamy homemade dressing really makes it! I have been using it on all of my salads lately, but this one salad in particular with this dressing is my new favorite thing!
For the dressing:
In a small bowl combine:
3 tbsp tahini
1 1/2 tbsp olive oil
1 1/2 tbsp minced garlic
1/3 cup fresh lemon juice
1/3 cup Apple Cider Vinegar
whisk until smooth and creamy!
If this comes out too thick, add more lemon juice or vinegar :)
For the Salad:
In each jar add:
2 tbsp dressing
1/3 cup diced tomatoes
1/3 cup shredded carrots
3/4 cup chopped cucumbers
1-2 cups mixed greens
Add lid, and store in the fridge! They are good in the fridge for up to 4-5 days!
When it's time to eat your salad, mix it up in the jar by shaking it until all the veggies are covered in dressing.
The toppings for this salad are:
1/2 cup crispy chickpeas
1/4 avocado
1/2 cup sprouts (optional)
To make your crispy chickpeas:
1. Preheat oven to 350 and remove shells from chickpeas.
2. Add chickpeas to baking sheet and bake for about 20 minutes. Turn them and then bake for another 5-10 minutes.
3. In a skillet, add 2 tbsp olive oil to medium heat. Once oil begins to heat, add chickpeas and let them fry for about 3-5 minutes, mixing frequently.
4. Add to your salad and enjoy!
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