Salads don’t have to be boring, and this recipe proves it! This vibrant, hearty vegan salad is quick and nutritious and shows how vegetables can be transformed into delightful, healthy and exciting dishes. Featuring crispy chickpeas that double as a snack or a topping for salads, rice or pasta, this dish is perfect for busy college life, and all the ingredients can be found at Modern Market on 2385 Arthur Ave. Ingredients For the Salad: Fresh greens (lettuce, arugula, spinach, etc.
), chopped, stems removed 2-3 carrots, chopped or grated (sautéing them briefly makes them even better) 1 cup of cherry tomatoes, halved (for larger tomatoes, remove the seeds to avoid excess moisture) 1 small bunch of scallions (or substitute with onions or shallots), finely chopped One-third cup of cilantro leaves (or substitute with parsley or chives) For the Dressing: One-fourth cup of olive oil Juice of 1 large lemon or 2 small lemons 1 teaspoon of whole-grain mustard (or Dijon/classic mustard) One-fourth teaspoon of ginger paste (or fresh grated ginger) 2 tablespoons of soy sauce One-fourth teaspoon of turmeric or curry powder 1 teaspoon of brown sugar or honey Salt to taste For the Crispy Chickpeas: 1 small can of cooked chickpeas (or any legume) 1 tablespoon of olive oil Salt and spices of your choice (I used one-half teaspoon of smoked paprika, one-half teaspoon of chili powder and 1 teaspoon of garlic powder) Preparation For the Crispy Chickpeas: Preheat your oven to 400°F. Drain and .
