Salad Ingredients:
2 cups mixed greens (such as arugula, baby spinach, and kale)
1 cup cooked quinoa
1 avocado, diced
1/2 cup chickpeas, roasted
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup pomegranate seeds
1/4 cup toasted pumpkin seeds
1/4 cup dried cranberries
1/4 cup fresh parsley, chopped
Tahini Maple Dressing:
¼ cup tahini
2 tablespoons maple syrup (sugar if syrup not available)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 clove garlic, minced
¼ cup water (or more for desired consistency)
Salt and pepper, to taste
Instructions:
Prepare the Salad:
In a large salad bowl, combine the mixed greens, cooked quinoa, diced avocado, roasted chickpeas, cherry tomatoes, red onion, pomegranate seeds, toasted pumpkin seeds, dried cranberries, and chopped parsley.
Make the Dressing:
In a small bowl, whisk together the tahini, maple syrup, lemon juice, apple cider vinegar, and minced garlic.
Gradually add water until the dressing reaches your desired consistency. It should be pourable but not too runny.
Season with salt and pepper to taste.
Assemble the Salad:
Drizzle the tahini maple dressing over the salad.
Toss gently to combine, ensuring all the ingredients are evenly coated with the dressing.
Serve:
Serve immediately and enjoy this delicious, nutrient-packed vegan salad!
Tips:
Roasted Chickpeas: To roast chickpeas, preheat your oven to 400°F (200°C). Drain and rinse a can of chickpeas, then pat them dry. Toss with a bit of olive oil, salt, and any preferred spices (such as paprika or cumin). Spread on a baking sheet and roast for 20-30 minutes, shaking the pan halfway through until crispy.
Additions: Feel free to add other seasonal vegetables or fruits to the salad to suit your taste.
This salad is not only vibrant and flavorful but also packed with nutrients and textures that make it exciting and satisfying. The tahini maple dressing adds a rich, slightly sweet, and tangy flavor that perfectly complements the fresh ingredients.
