Two Salad Recipes I’ve Been Making All Summer | Plant-based, Healthy, Meal Prep Friendly
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Recipes:
Tofu “Chicken” Salad
1.5 blocks super-firm or fava bean tofu
2 celery ribs, finely diced
1/3 cup red onion, finely diced
1/2 medium green bell pepper, diced
1/2 jalapeño pepper, seeds and membranes removed, finely minced
2 green onions, green parts only, thinly sliced
2 tablespoons fresh parsley, roughly chopped
1 tablespoon fresh dill, roughly chopped
Dressing:
1/2 – 2/3 cup vegan mayonnaise (adjust to taste)
1 tablespoon apple cider vinegar OR 1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoon garlic powder
2 teaspoon onion powder
Salt and black pepper (or to taste)
Mediterranean Inspired Chickpea Salad
1-2 cans of chickpeas, drained and rinsed
2 small cucumbers
1/2 green bell pepper
1/2 red bell pepper
1/2 red onion
1-2 cups cherry tomatoes, halved
2 tbsps olive oil
4 tbsps red wine vinegar
2 tsp Garlic powder
2 tsp Onion Powder
2 tsp Italian seasoning
1/3 cup dairy free feta
1/3 cup olives, halved
Salt and black pepper to taste
Links:
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