Vegan Wedge Salad



For the chickpeas:

1 can Chickpeas, rinsed + dried very well

2 tsp Smoked Paprika

2 tsp Cumin

Extra Virgin Olive Oil

Kosher Salt, to taste

For the sunflower seeds:

¼ cup Sunflower Seeds

½ tsp Chili Powder

Kosher Salt, to taste

All Else for the Salad:

Head of Lettuce, halved or quartered (butterhead, romaine, iceberg)

Fabalish Ranch

Cherry or Grape Tomatoes, quartered

Radishes, thinly sliced + pickled

Vegan Feta (we used Follow Your Heart’s)

Fresh Dill + Chives

Kosher or Maldon Salt + Fresh Black Pepper, to top it all off!

Crispy Chickpeas:

  1. Heat the oven to 425°
  2. Toss the chickpeas lightly in olive oil and season with salt on a parchment-lined baking sheet; roast for 25 minutes, until crispy
  3. Right out of the oven, toss the chickpeas in smoked paprika and cumin; let them cool on the tray (and try not to snack on them all before adding to your salad!)

Spicy Sunflower Seeds:

  1. Add the sunflower seeds to a pan over medium heat
  2. Toast seeds for about 4 minutes, until they begin to brown and their oils surface; make sure to move them around often so they toast evenly
  3. Turn off the heat and toss the seeds in chili powder and salt; let cool (once again, good luck not eating them all before dinner!)

Assemble your wedge salad! Here’s the order:

  • Lettuce
  • Pinch of Salt, Crack of Pepper
  • Ranch
  • Tomatoes
  • Radishes
  • Crispy Chickpeas

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