Chickpea Smash Ranch Salad Sandwich
Creamy, zesty easy-to-make vegan ranchdressing takes this sandwich to the next level!
Ingredients
Salad:
- 2 cans chickpeas drained (save the liquid)
- 1 baby cucumber diced
- 50 g arugula/rocket large handful
- 1 large tomato sliced thick
- 4 scallions/green onions sliced and diced, washed and rinsed
- 1 jalapeno diced
- 50 g smokey vegan cheese shredded or block-diced (optional)
- Whole meal sourdough bread sliced
- 1/8 red cabbage wedge diced (for crunch and color)
Creamy Dressing:
- 3 large cauliflower florets
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- 1 lemon zested and juiced
- Chickpea water from 2 cans
- ¾ teaspoon salt flakes
- ¾ teaspoon black pepper
- 5 tablespoons ranch nutritional yeast
Instructions
- Drain the chickpeas and save the liquid.
- Dice the baby cucumber, tomato, jalapeno, and red cabbage.
- Slice and dice the scallions/green onions.
- Shred or dice the smokey vegan cheese, if using.
- Steam or boil 3 large cauliflower florets until tender (about 5-7 minutes).
- In a blender, combine the cooked cauliflower, 2 tablespoons apple cider vinegar, 2 cloves garlic, lemon zest and juice, chickpea water, ¾ teaspoon salt flakes, ¾ teaspoon black pepper, and 5 tablespoons ranch nutritional yeast.
- Blend until smooth and creamy.
- In a large bowl, combine the chickpeas, diced cucumber, arugula, tomato, scallions, jalapeno, vegan cheese (if using), and red cabbage.
- Pour the creamy dressing over the salad and toss to coat evenly.
- Serve the salad with slices of whole meal sourdough bread on the side.
Notes
For Ranch Nutritional Beast Recipe click the link:
https://www.annapoorna-nutrition.com/lettuce-boats-with-creamy-sauce/
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