Serves two.
Ingredients: (preferably organic)
- 3-4 cups romaine salad, chopped
- 1 can chickpeas, rinsed & drained
- 1 tbsp avocado oil
- ¼ tsp garlic powder
- ¼ tsp smoked paprika powder
- pink Himalayan salt, to taste
- a dash of maple syrup
- ⅓ block vegan feta, crumbled (I use VioLife)
- ½ cup sweet corn
- 6 radishes, finely chopped
- 1 avocado, diced
- a handful corn tortilla chips, crushed
- a handful chives, finely chopped
Sour Cream Dressing
- 2-3 tbsp apple cider vinegar
- ⅓ cup olive oil
- a dash of dried mixed herbs
- 2 tbsp vegan sour cream (I use new roots)
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 200 degrees celsius. On a parchment lined baking sheet, spread out the chickpeas, season with garlic powder, smoked paprika powder, maple syrup, pink salt and avocado oil. Mix well and bake for 15 minutes until crispy.
02. Make the dressing: combine all ingredients in a mixing bowl and stir well.
03. Arrange the salads: In two bowls, make a bed of romaine and top with vegan feta, sweet corn, radishes, smoked chickpeas, avocado, tortilla chips and chives. Drizzle with dressing and enjoy!
