I had this salad during my last visit to New York City last February and I just had to recreate it! Polo Bar is a NYC classic and so are chopped salads – something about the finely cut ingredients just hits differently that a regular mixed salad. Add in a yummy dressing and there you have your perfect lunch salad that is anything but boring. It includes healthy fats like avocado, plant protein from the chickpeas and lots of fiber from all the different veggies.
Serves 1
Ingredients: (preferably organic)
- 2.5 cups romaine salad, chopped
- 1 can chickpeas, drained
- a drizzle avocado oil
- a sprinkle of Himalayan pink salt, to taste
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 3 radishes, finely sliced
- 3 tbsp sweet corn
- ½ avocado, cubed
- 5 cherry tomatoes, cut small
- 2 hearts of palm, sliced
- a handful black olives
- chives, finely chopped
- ¼ cup vegan feta, crumbled
Creamy Lemon Dressing
- 1 lemon, juiced
- 1 tbsp tahini
- ¼ cup olive oil
- ½ clove garlic, minced
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 180 degrees. On a parchment paper lined baking sheet, lay out the chickpeas and smash them with a fork. Drizzle with avocado oil and salt, paprika and garlic powder. Bake until crispy, for about 20 minutes.
02. Make the dressing: mix the lemon juice, tahini, olive oil, minced garlic and pink salt until smooth.
03. Place the romaine in a medium bowl. Top with all the toppings in neat rows: baked chickpeas, radish slices, corn, avocado, cherry tomatoes, hearts of palm, black olives, chives and vegan feta. Drizzle with the dressing and enjoy!
