Chickpea Smash Ranch Salad Sandwich
Creamy, zesty easy-to-make vegan ranchdressing takes this sandwich to the next level!
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
- 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.
For Ranch Nutritional Beast Recipe click the link:
Comments are closed.