Vegan Lunch Salad
Spring comes around and I crave to eat salads. Is that the case with everyone? It’s not really spring, but it definitely feels like it.
Back in India, I never really ate salads. I mean i had some cut cucumber, tomatoes and onions accompanying lunch but never as a meal. In fact, someone from India was visiting the United States and was served salad. Her response was, “What is this? Do we eat it? It’s what we feed the cows and goats at home!”
For me too the idea of eating only salad for lunch has taken some getting used to. Discovering new meals in America is a lot of fun. With the spirit of new beginnings, here’s to a quick salad.
This particularly easy salad dressing is inspired by a salad I had a few years ago at Ellery’s Greens in Manhattan. Lunch there was delicious, but a little small to completely satisfy my hunger. So when it came to making my own, I made it big enough to actually be lunch for anyone with a large or small appetite.
A salad to me, if it wants to call itself a meal needs to be a decent size and made up of more than just leaves. I am not saying we dump it with tons of carbs, but I would like a little something. It makes for a meal, right?
This salad is mixed greens, with a hummus and lemon dressing. I added some pieces of toasted baguette that was lying around. I soaked the bread in the the dressing for a while so it absorbs all the flavors before tossing the leaves with the other ingredients. A few cracker or crotons would work just as well.
I’ve been having bland salads to help my digestive system. But cracked pepper really does enhanced this salad. This has been my lunch for the last couple of days.
Preparation time: 10 minutes
(For the salad)
Two cups of spring mix
1/2 cup of quinoa
1/2 a carrot grated
1/4 cup cooked chickpeas (I used organic ones from a can)
4 small slices of toasted baguette or 1/4 cup croutons
1 1/2 teaspoon sunflower seeds
1/2 teaspoon Olive oil
(For the dressing)
1 1/2 tablespoon hummus
1 tablespoon of lemon juice
A dash of sea salt
1 1/2 tablespoon olive oil (more if you prefer it to be less viscous)
- Whisk all the ingredients for the dressing in a bowl with a fork.
- Break the baguette into piece and use half the dressing to toss it with.
(I like my bread/crotons soaked with flavor, so i usually toss them about 45 minutes prior to eating. That way the pieces are not too crunchy. My mom prefers them crunchy! )
- Lay the soaked bread at the bottom of the salad bowl. Place the spring mix on top, followed by quinoa, chickpeas, grated carrots and the sunflower seeds.
- Drizzle the dressing, a little olive oil and a dash of salt.
Food In America
- Try different food. It will surprise and excite you.
- Quinoa is pretty amazing.
- Salads are filling if the portions are decently sized and do not only contains leaves. 😉