Nutritious Vegan Salad with Adobo Chickpeas
Ingredients
- Chopped greens
- Roasted sweet ripe plantain
- Chopped cherry tomatoes
- Chopped golden berries
- Sautéed broccoli
- Hemp hearts
Tahini dressing
- 1 tbsp tahini
- Juice of half a lemon
- 1/4 tsp adobo seasoning
Adobo chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tsp garlic chili sauce
- 1 tbsp soy sauce
- 1/2 tsp adobo seasoning
Preparation
Preheat oven to 400F. Dry chickpeas with a paper towel. Place in a container with 1 tsp garlic chili sauce, 1 tbsp soy sauce, and 1/2 tsp adobo seasoning. Shake to coat. Spread on a lined baking sheet and roast for 20 minutes. Toss and roast for another 10 minutes. Allow to cool.
Roast the sweet ripe plantain: Preheat oven to 400F Peel and slice the plantain, then roast until tender, about 20-25 minutes
Sauté the broccoli: Heat a pan with a little oil, add broccoli, and cook until tender
Chop the greens, cherry tomatoes, and golden berries if necessary
Prepare the tahini dressing: In a small bowl, mix 1 tbsp tahini with the juice of half a lemon and 1/4 tsp adobo seasoning
Assemble the salad: Combine all prepared ingredients in a large bowl, drizzle with tahini dressing, and toss to mix
