The BIG Vegan Greek Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 cup Cherry tomatoes
  • 1 Chickpeas
  • 1 can Chickpeas
  • 1/2 Cucumber
  • 2 Green onions
  • 1 Lemon
  • 1/2 Red bell pepper
  • 1/4 Red onion
  • 1 head Romaine lettuce

• Condiments

  • 1 Dressing
  • 1/4 cup Kalamata olives, pitted and halved
  • 4 tsp Maple syrup
  • 2 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Paprika
  • 1/2 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Liquids

  • 2 tbsp Water

Found on eatingbyelaine.com

Description

Ingredients

• 1 head of romaine lettuce (you can also substitute ~4 cups of any green such as kale, spinach, arugula or a mix)
• ½ red bell pepper, thinly sliced
• ¼ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ cucumber, thinly sliced
• 2 green onions, thinly sliced
• ¼ cup Kalamata olives, pitted and halved
• 1 avocado, cut into chunks
• Sauteed Chickpeas
• 1 can chickpeas
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• ¼ teaspoon paprika
• ¼ teaspoon fine grain sea salt
• ¼ teaspoon ground black pepper
• Dressing
• 2 tablespoons tahini
• 2 tablespoons water
• 2 tablespoons extra virgin olive oil
• 1 lemon, juiced
• 1 tablespoon maple syrup
• ¼ teaspoon fine grain sea salt
• ¼ teaspoon ground black pepper

Directions

• Add greens, bell pepper, red onion, cherry tomatoes, cucumber, green onions, Kalamata olives and avocado to a large salad serving bowl and toss to distribute ingredients. Set aside. Alternatively, if you want to make two entree salads with the ingredients displayed how they are in the picture you can fill two bowls each with half the greens and add each topping in a row.
• In a skillet oven medium heat, saute the chickpeas in 1 tablespoon olive oil, maple syrup, paprika, salt and pepper until browned, about 10 minutes. Move the chickpeas around in the pan as they cook to allow them to brown on all sides. I like them pretty crispy so sometimes I let them go an extra 3-5 minutes to really crisp up. You can leave the chickpeas raw if desired but I highly recommend taking the time to saute them. It adds a nice warmth to the salad and even more flavor. Add chickpeas to the salad.
• To prepare the dressing, add the tahini, water, olive oil, lemon, salt and pepper to a mini food processor and process until smooth and creamy. Alternatively, you can whisk the ingredients together in a small bowl. If the dressing is too thick add more water one tablespoon at a time. You want the dressing to be pourable but not too watered-down. Taste and adjust the seasonings as needed. Pour about half the dressing into the salad, toss and taste. Continue pouring in the dressing to your liking. Alternatively, you can drizzle the dressing on top using a spoon and making a zig-zag pattern as shown in the picture. Enjoy the salad immediately. Best when fresh.