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:
- Heat the oven to 425°
- Toss the chickpeas lightly in olive oil and season with salt on a parchment-lined baking sheet; roast for 25 minutes, until crispy
- 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:
- Add the sunflower seeds to a pan over medium heat
- 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
- 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
