So apparently there are people who don’t actually like tomatoes. Yeah, I know, it surprised me too. I mean, I know a few people who are allergic to them and I don’t give them any guff about it.
But those who don’t like’em?
Weirdos. The lot of ya!
Okay, kidding. Mostly.
But still, I decided to whip up a quick salad without any tomatoes, which is a big deal for me because I love tomatoes. I mean, psychotically love them. In fact, my dad used to–and still does–eat them like an apple when they are especially ripe & juicy.
I’m not that far gone, but I will totally slice a tomatoes, salt & pepper it and shove into my face hole!
Anyway, this is a really easy and healthy vegan recipe that takes no time to whip up. If you don’t have one thing you can substitute it for something you do have…as long as it’s not tomatoes.
The Goal
My main goal was to add things that, in my mind, don’t always work well with tomatoes…like chickpeas. Why? I have no idea honestly but that’s where my mind was at the time.
What else? Apple.
For some reason you can only find Granny Smith apples in six packs, which I dislike because I love Granny Smith apples but it’ll take me forever to eat six. Firstly because I have a mild apple allergy and second because my hubs doesn’t care for them…unless I don’t tell him.
What else? Radishes, parsley and dill. Yeah, I know, they go really well with tomatoes, but they also work well without them.
Kitchen Tools:
Cutting board
Kitchen knife
Salad bowl
Salad tongs
Ingredients:
Chickpeas (drained & rinsed)
Radishes
Lettuce
Scallions
Dill
Parsley
Vegan feta
Apple
Cocogurt (or other vegan yogurt)
Instructions:
*Drain and rinse chickpeas.
*Preheat oven to 190C/375F.
*On a silicon baking sheet, spread out chickpeas and season as desired. I used baharrat, turmeric, garlic & sweet paprika. Bake for 10 to 12 minutes, longer if you want crispy chickpeas.
*Chop salad and rinse. I used a salad spinner.
*Rinse remaining veggies, slicing scallions, apples and radishes. Chop or tear dill and parsley. Crumble vegan feta and place everything into a large salad bowl.
*When your lettuce has been properly spun, add it to the salad bowl.
*In a small mixing bowl, add cocogurt, salt & black pepper, garlic, turmeric, and lemon juice until combined. Set aside.
*Remove chickpeas from oven and toss into the salad bowl with the rest of he ingredients. Add creamy vegan salad dressing and mix until everything is combined.
Do you like tomatoes? What’s your favorite way to use them or what do you use instead of tomatoes?
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