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Main Dish / Vegetarian / Plant-based / Vegan
This fresh and bright salad makes a stunning centerpiece to your table. If you have chickpeas leftover, pop them in a container for easy snacking later.
Sara Tercero is the chef behind the popular blog and Instagram BetterFoodGuru and the author of 30 Days to a Plant-Based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables.
1 can chickpeas drained
1 teaspoon olive oil
1 tablespoon cumin
½ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon ginger
½ teaspoon garlic powder
Pinch of salt
1 cup of roasted Brussels sprouts
1 cup of roasted purple cauliflower
1 roasted yellow pepper
¼ cup pumpkin seeds
¼ cup red cabbage
Arugula, romaine, spinach, or a mix
1/4 cup sesame tahini
Juice of 1 small lemon
1 small clove garlic
1 tsp ground turmeric
1 pinch salt
1/2 cup water