vegan spinach salad

You won't believe this tasty bad boy is actually good for you!&nbsp;Ready in 7 minutes, high in protein, fiber and absolutely delicious. Perfect for a quick lunch.

The Amazing Chickpea Spinach Salad

chickpeas

spinach

feta cheese ((or similar cheese))

raisins

lemon juice ((white vinegar

tsp honey

olive oil

0.5 - 1 tsp cumin

salt

½ tsp chili flakes ((or dried cayenne pepper will do the trick nicely))

Chop the cheese and add with the spinach and chickpeas to a large bowl

Mix the honey, oil, lemon juice and raisins in a small bowl

Add the cumin, salt and pepper to the dressing bowl and mix well

Drizzle devilishly delicious dressing over the salad

Enjoy :)

This chickpea spinach salad really is the king of salads. And it's delicious one.
Check out the full recipe here: http://hurrythefoodup.com/chickpea-spinach-salad/ ‎

Ingredients:

- One can chickpeas (rinsed)
- Large handful or spinach (about 100g should do it)
- 100g soft cheese (like feta)
- 1/2 lemon or 1 tbsp white or malt vinegar
- 1 tbsp honey
- Pinch of cumin
- Pinch of salt
- Couple of chili flakes (or dried cayenne pepper will do the trick nicely)
- Small handful of raisins (or malt loaf, chopped, if you have it)

Directions:

- Chop the cheese and add with the spinach and chickpeas to a - -large bowl
- Mix the honey, oil, lemon juice and raisins in a small bowl
- Add the cumin, salt and pepper to the dressing bowl and mix well
- Drizzle devilishly delicious dressing over the salad

Enjoy

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Recipe adapted from: Essen & Trinken http://www.essen-und-trinken.de/rezept/263219/arabischer-spinatsalat.html# 

Music:
- Intro & Outro: The Denotes - Wild Bush Man
- Middle Part: www.zthmusic.com - Time Will Tell


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Amazing Chickpea Spinach Salad | Hurry The Food Up

18 Veggie Protein Salad Bombs to Grow Your Biceps Instantly

This sweet potato spinach salad is a delightful side dish or light entree. Featuring roasted sweet potatoes, dried cranberries, quick-candied pecans, and creamy white beans, all drizzled in a fresh lemon vinaigrette, your taste buds and tummy will love this beautiful autumn salad! The recipe is vegan and gluten-free with an oil-free option.Yield: serves 3 to 4 as a main dish or 6 to 8 as a side

Roasted Sweet Potato Spinach Salad

sweet potatoes, peeled and cut into 5/8 inch cubes

paprika,

sea salt

baby spinach

red onion, thinly sliced

(15 oz.) can cannellini beans, rinsed and drained (Or sub 2 cups of another cooked bean)

cranberries

lemon

lemon juice

maple syrup

mustard

extra virgin olive oil

garlic,

fine sea salt

black pepper

pecan

tamari (Or soy sauce

Roast

Preheat oven to 425 degrees F. Toss sweet potato with the oil, smoked paprika, and salt, and spread in a single layer on a baking sheet. Bake for 25 to 30 minutes, flipping at the halfway point. Transfer to a plate to cool.

Roast the sweet potatoes:

Combine all ingredients for the vinaigrette in a small jar, and shake vigorously. *If subbing cashew butter or tahini for the oil, you&#39;ll need to whisk the ingredients to combine. Add a splash of water for consistency if needed.Place the beans in a small bowl. Pour about a quarter of the dressing over the beans. Stir to coat; set aside.

Make the dressing and marinate the beans:

Cook

Heat a non-stick pan over medium-low heat. Toast the pecans for 1 to 2 minutes, frequently stirring or shaking the pan. Drizzle with the maple syrup and soy sauce, and stir to coat. Sprinkle with black pepper. Stir frequently, and cook for another minute or until the soy sauce and maple are mostly evaporated.

Cool

The pecans will be sticky. Transfer to a plate, and spread them out to cool.

Quick-candied pecans:

Assemble

In a large serving bowl toss the spinach, onion, and cranberries with a small amount of dressing. Add the sweet potato, beans, and cooled pecans (use your hands to break them apart and crumble onto the salad). Drizzle with more vinaigrette, or serve the dressing on the side.

Assemble the salad:

This combination of flavors is spot on!  Yum, the pecans, the dressing, the roasted sweet potatoes!

Loved this salad! All the flavors go together so well! My kids loved it too.

This vegan spinach salad with sunflower dressing is a classic for a reason. Not only is it delicious, but it’s also filled with lots of nutrients that are hard to get through other means. This is the perfect salad to make when you want to eat healthy in a new way.

Vegan Spinach Salad

spinach leaves

cherry tomatoes (halved)

avocado

cucumber

red onion (diced)

water

raw sunflower seeds

lemon (juiced)

garlic

nutritional yeast flakes

maple syrup ((optional))

coconut aminos

dill (optional)

Your Favorite Roasted Nuts

Wash spinach leaves, dry and tear them into bite-sized pieces, and place them in a bowl.

Toss with tomato, avocado, cucumber, and onion.

In a blender, combine dressing ingredients and process until creamy.

Pour over salad, sprinkle with roasted nuts or seeds and serve.

This recipe is awesome and a must try! I will be making this one tomorrow and enjoy it for myself!

I've been trying to incorporate more greens into my diet, and this salad with sunflower dressing is a winner. It's so refreshing to find a nutritious dish that's also bursting with flavor!

Dear Author, your Vegan Spinach Salad post was fantastic! The vibrant mix of fresh veggies and the tangy dressing made it a delightful and healthy treat. Loved the simplicity of the recipe – easy to follow and delicious results. Looking forward to more plant-based inspiration!

This looks so delicious, and I love vegan food so I know I'd enjoy this. Thanks for sharing!

I love spinach salad &amp; this version looks delicious! I love that you used avocado &amp; sunflower seeds for that extra crunch!

Such a healthy, inviting and colorful salad.  Packed with so many good items I have to add this to my 'must-make' list.

One of my favorite salad thank you so much

I love spinach, but it’s been a while since I’ve had some. I think I’m gonna try this recipe out with my daughter. She loves spinach as well. This look like a great salad.

This vegan spinach salad is full of texture, vibrant colors, and delicious flavors! Crunchy apples and hazelnuts are a nice complement to the tender spinach leaves and roasted peppers. The tangy yogurt and balsamic vinaigrette adds the right notes of sweet and creamy. It’s naturally gluten-free, and if you&#039;re SOS-free, simply skip omit the salt!

Crunchy Apple Hazelnut Spinach Salad (Vegan, Oil-Free)

oz baby spinach

brussels sprouts (halved)

baby bell pepper

purple cabbage (shredded)

apples (sliced thin)

hazelnuts (toasted)

yogurt

tbsp balsamic vinegar

black pepper (to taste)

Preheat oven to 400.

Add Brussels sprouts, salt and baby bell pepper to a sheet pan and roast for 20 minutes. Let cool before chopping baby bell pepper into bite sized pieces for assembly.

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