Whole Food Plant-Based Leftover Salad
Ingredients
- Roasted chickpeas
- Broccoli
- Bell pepper
- Cucumber
- Cherry tomatoes
- Hemp hearts
Dressing
- 1/2 cup soaked cashews
- 1 teaspoon onion powder
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Blend all dressing ingredients until very smooth, adding more water as needed to reach desired consistency.
Salad
Preheat oven to 200°C and roast chickpeas for 20-30 minutes until crispy
Chop broccoli, bell pepper, cucumber, and cherry tomatoes
Combine all salad ingredients in a bowl and mix with the prepared dressing
