I have been eating too many carbs lately and not feeling optimal, and that is how this chickpea/garbanzo bean salad was born! I know that sometimes meal prepping can be time consuming, and even intimidating at times. However you feel about it is okay! Feel what you have to feel, and when you are ready to make a delicious vegetable salad, give this one a try!
I love my protein from meat and eggs, so I wasn’t sure if this salad would be filling. I am happy to say I was wrong! This chickpea salad actually kept me quite full for hours! It is made with simple ingredients, and you can add your favorite store bought dressing if you don’t feel like making the dressing from scratch. (Although, I highly recommend using this tahini dressing because it came together oh so beautifully!)
I would like to share a few health tips with you that you can (you don’t have to) incorporate into your baking. I stopped using my aluminum sheet pans and purchased these stainless steel ones. There’s lots to be said about using aluminum in cooking/baking, so I prefer stainless steel. It does change the baking time ratio by 5 minutes or so, at least it did for me, but I keep that in mind with my instructions. Additionally, because foil is also aluminum, I prefer using this unbleached parchment paper anytime I bake. Sure, clean up isn’t as fast as foil; but for me, the trade-off of health versus cleaning time is absolutely worth it! It’s just an extra minute to wash a sheet pan without foil, so I don’t mind.
Another cool thing about this recipe, which I promise I am getting to soon, is it’s vegan (yay!) You can eat this if you’re vegan, (and don’t have intolerance to any of the ingredients), AND you can eat this if you’re not vegan. It’s a win, win!
Alas’, let’s make this delicious salad and make our tummy’s (and the tummy’s of our loved ones) happy.
|Prep time: 5 minutes||Cook time: 40-45 minutes|
|Serves: 3||Total time: 50 minutes|
1 head of cauliflower (washed cleaned and chopped)
1 large red bell pepper (sliced into long thin strips)
1 can garbanzo beans (washed and drained)
4 tbsp extra virgin olive oil (I used this one)
1/2 tsp paprika
1 tsp nutritional yeast (I purchased mine from trader joe’s)
1 tsp sea salt (I loveee this one)
1/3 cup tahini (creamy, I used this one)
2 tbsp lemon juice
3 tbsp extra virgin olive oil
2 tsp dijon mustard (I love this one)
2 tsp maple syrup
pinch of salt (about 1/4 tsp)
1. Preheat oven to 375F and line a large baking sheet pan with parchment paper.
2. Wash your vegetables, chop the cauliflower, and slice the bell peppers, place directly onto lined sheet pan.
3. Wash and drain the canned garbanzo beans and add that to vegetables.
4. Add olive oil, paprika, nutritional yeast, and sea salt, and lightly stir.
5. Place in the oven, add timer for 40-45 minutes. After about 20 minutes, take it out and carefully
stir, and place back into the oven.
6. Meanwhile, to make the dressing, add all of the ingredients into a glass bowl or cup and mix.
7. Add dressing to the salad just before serving,.
Salad tastes best when the dressing is added just before serving, if you have leftovers, keep the dressing separate and add it to your salad when you eat it. I couldn’t find my exact dressing container but this one is similar.
*Keep leftover dressing in an airtight container in the refrigerator, it should last between 5-7 days.
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