This oil-free salad is perfect as a side or a main meal. It has a bunch of potato and chickpeas added to add a bunch of fiber, starch, and protein to fill your stomach and leave you satiated at the end of the meal. The dressing is the main feature though!
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Appetizer, Main Course, Salad
Cuisine: American, Fusion
Keyword: apple cider vinegar, celery, chickpeas, cilantro, cucumber, garlic, ginger, green leaf lettuce, maple syrup, nutritional yeast, parsley, Potatoes, tahini
Cook the potatoes (boil, microwave, or roast) and set aside to slightly cool as you prepare the salad.
After washing/rinsing and slicing, add vegetables and the chickpeas to a large salad bowl.
Add all dressing ingredients except cilantro/parsley to a food processor or high speed blender and combine well until smooth. Add the cilantro or parsley and pulse until finely diced.
Dice the potatoes into cubes (if necessary).
Add chopped potatoes and dressing to the bowl and gently toss. Add the dressing in small increments, you might not need/want all of it.
Optionally season with ground black pepper and/or red pepper flakes.
Optionally season with ground black pepper and/or red pepper flakes.
Notes
* Save the liquid (called aquafaba) for other recipes!)
* Can omit or use your preferred sweetener, such as stevia (recipe to make your own here).
* 2 Main servings, or 4 side salads.