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Roasted Chickpea Salad with Tangy Dressing

Roasted Chickpea Salad with Tangy Vegan Dressing
Roasted Chickpea Salad with Tangy Vegan Dressing

Roasted Chickpea Salad with Tangy Vegan Dressing

This dressing is very versatile. Use with salads, roasted veggies. Add your favorite ingredients to your salad and drizzle all over.
5 from 1 vote
Total Time: 30 mins
Course: Appetizer, Dinner, Side Dish
Cuisine: Italian-Inspired
Keyword: Easy, Plant-Based, Vegan
Author: Nisha
Servings: 4

Ingredients

Dressing

  • 1 tbsp stoneground mustard or Dijon
  • 1/2 cup vegan mayonnaise
  • 2 tbsp nutritional yeast
  • 1 tsp minced garlic
  • 2 tbsp fresh lemon juice
  • 1 tbsp low-sodium soy sauce or tamari
  • 1 to 2 tsp maple syrup to taste for sweetness
  • 1-1/2 tsp apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • Salt and black pepper to taste

Salad

  • 1 15 oz can chickpeas
  • 1 tsp garlic powder
  • olive oil optional
  • salt to taste
  • Kale
  • Other veggies

Instructions

Dressing

  • Mix dressing ingredients well in a medium bowl.

Salad

  • Rins and drain chickpeas.
  • Rub between paper towels on flat surface to dry. Transfer to medium bowl.
  • Toss with garlic powder, olive oil to coat (optional), salt to taste.
  • Bake at 400F on lined baking sheet until crispy, about 15-20 minutes.
  • Massage desired amount of kale with dressing. Add roasted chickpeas.
  • Add other veggies as desired (roasted or raw) and add desired amount of dressing.

Notes

Refrigerate any remaining dressing in air-tight container for up to 3 days.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Nisha’s Instagram and website for more tasty recipes!

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