Last time I mentally (and potentially verbally) declared, "aghhh get away from me you slimy healthful leafy greens," I coped with it in a new way. I became obsessed with making no-greens salads. Inspired by a recipe from the Vegan Stoner, I started slow, and later worked my way to making my own creations. Over the next few days I'll share with you my no-greens salads. To get started, here is the first recipe that I snagged from that aforementioned blog. You should totally check out the Vegan Stoner, if not for the Apple Tahini Salad, then for the adorable by-hand-sketches each recipe includes and the simple ingredient, straightforward cooking it encourages. No frills, no measurements, so good!
Apple Tahini Salad
Red bell pepper (above, I used an orange bell pepper)
Can of chickpeas
1 tbsp (original recipe says "spoonful") of tahini
1 tbsp agave
1 tbsp balsamic vinegar
juice of one lemon
1. Dice green apple and bell pepper in to similar-sized chunks. Combine with chickpeas in a large bowl.
2. To make dressing, mix together the agave and tahini, add the balsamic vinegar and the lemon juice and mix in as well.
3. Pour dressing over the apple, bell pepper, and chickpeas. Mix in to evenly distribute.
4. In Vegan Stoner spirit: munch!
Keep an eye out for more no-greens salad recipes this week!