Hello lovely and welcome to another week of delicious and nutritious vegan food. I hope you’ve had a good weekend. Mine was pretty lowkey because I prefer to get out and about during the week while most of the world is at work. It’s my little hack to make outings more enjoyable.
Anyway back to food…today is another. Vegan. Salad. Recipe.
Are you totally sick of me yet? Look, I do love a good salad and the weather had jumped right over the reasonable upper twenties (Celsius) and straight into the mid-thirties, which means cutting down on stove and oven time. Yeah, that still leaves the air fryer, which I have a feeling will be getting quite the workout this week.
But last week, well last week was a good time of both hot and cold dishes and this vegan salad recipe is a mish-mash of both.
Why Hummus?
Honestly, why not? It’s so ubiquitous among vegans that there are loads of memes about it (and protein) because that’s how much we love it.
Yeah and okay, this salad recipe is like a mix between a Greek salad and a regular ol’ salad. And the hummus is the delicious, creamy, nutty bed that holds it all.
This vegan salad is loaded up with fiber, nutrients and flavor, and honestly what else do you need for a damn good salad?
Make It Yours
So I made what I wanted in this salad, and also what looked good at the grocery store, but you can add what you like.
Instead of scallions you can add shallots or even onions. I used heirloom tomatoes because they’re amazing and I love them, but you could use cherry, Roma, grape or whatever else floats your culinary boat.
I used Verdino “like chicken” filets, which are the perfect addition to any salad, at least in my opinion. And you can’t forget the vegan Greek cheese which has all the good parts of Feta cheese without the bad parts.
This recipe is easy, more healthy than not and yummy.
Kitchen Tools:
*Knife
*Cutting board
*Large Mixing bowl
*Blender or food processor
*Salad tongs
Ingredients:
Instructions:
*For the hummus: I used dry chickpeas, cooked’em all day in the slow cooker and then popped them in the blender with garlic, lemon zest & juice, salt & pepper. That’s it. I let the chickpeas shine.
For the salad:
*Pop the vegan chicken (or other vegan meat alternative) in the oven or air fryer, cooking until it’s as crispy or as juicy as you like it.
*Chop the vegetables as uniform as you can. Slice the scallions on a bias, rough chop cucumbers and tomatoes, halve the olives and dice or crumble the vegan Feta cheese.
*Toss it all into the large mixing bowl, seasoning with salt & black pepper, and any other salad seasoning you like. I like to add garlic granules, oregano and spicy paprika…or sweet if that’s your thing.
*Spread the hummus on the bottom of your salad plate and top with the vegetables & vegan chicken mixture.
*Drizzle with balsamic vinegar.
*Serve.
*ENJOY!!!!
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The Spicy Spatula 
Whatcha think?