Description
A vibrant and nutritious vegan salad bowl packed with fresh romaine lettuce, protein-rich quinoa and chickpeas, crisp vegetables, creamy avocado, and a tangy lemon-olive oil dressing. Perfect for a healthy, plant-based lunch or light dinner that’s naturally gluten-free and full of flavor.
Ingredients
Scale
Salad Base
- 2 cups chopped romaine lettuce
- 1 cup cooked quinoa
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup shredded carrots
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup cucumber, diced
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Topping
- 2 tablespoons hummus
Instructions
- Prepare the salad base: Add the chopped romaine lettuce to a large bowl as your salad foundation, creating a crisp and fresh base for the bowl.
- Arrange the toppings: Neatly layer the cooked quinoa, rinsed chickpeas, shredded carrots, halved cherry tomatoes, sliced avocado, and diced cucumber over the lettuce for a colorful and balanced presentation.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined and emulsified to provide a zesty finish.
- Dress the salad: Drizzle the prepared lemon-olive oil dressing evenly over the assembled salad to coat the ingredients lightly.
- Add the hummus: Place a dollop of hummus in the center of the bowl for creaminess and extra flavor.
- Serve: Serve the salad immediately to enjoy the fresh textures and vibrant flavors at their best.
Notes
- Substitute quinoa with brown rice or farro for a different grain option.
- Add nuts or seeds such as pumpkin seeds or sliced almonds to incorporate a satisfying crunch.
- Try variations on the dressing by using tahini or balsamic vinaigrette for new flavor profiles.
