Vegan Gypsy Salad
- Can we just talk about this salad for a second? I mean really. You know I’m SWIPING RIGHT on this bad boy. A salad straight out of your most indulgent of fantasies: This one’s got it all ladies – it’s hearty, abundant, nourishing and oh so fresh. In fact, I became mildly obsessed with it the way some people get with new, strange flavours of Kombutcha. I also love that it’s not one of those salads you only crave in the summer. Nope, I’ve gone full tilt on this one on dark stormy Tuesdays in November and blossoming bright Saturday lunches in March. Featuring avocado, pink grapefruit and roasted chickpeas on a bed of vibrant greens, this tahini dressed salad is every Gypsy’s dream come true.
Prep Time: 15 mins
Total Time: 20 mins
Notes: Add your favourite protein of choice if it will support your dietary needs. To turn this into a RAW recipe, simply swap for raw kale, broccoli & coconut as well as soaked/sprouted chickpeas and raw tahini.
What You Need:
2 Cups Roasted/Steamed Kale
1 Cup Roasted/Steamed Broccoli
1 Cup Organic Greens
1/4 Cup Chickpeas (Roasted with Chipotle Spice, Himalayan Crystal Salt, Lemon)
1/2 Pink Grapefruit
1/4 Cup Toasted Coconut (I use Blue Monkey Organic Toasted Coconut Chips)
1/2 Tbsp Black Sesame Seeds
2 Tbsp Roasted Tahini
Juice of 1/2 Lemon
2 Tbsp Nutritional Yeast
Pink Himalayan Salt & Black Pepper to Taste
Making It Happen:
- Preheat oven to 400F
- Prepare two roasting pans, lightly spritzed with coconut oil, one with kale and broccoli and the second with the seasoned chickpeas. Roast for 15-17 minute or until well done and crispy.
- In a large bowl, prepare your greens and slice,