This classic salad with a creamy vegan lemon hemp dressing is based on traditional mid-century chopped salads, but with a dairy free dressing and crunchy roasted chickpeas.
Course Salad
Cuisine Vegan
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 2people
Ingredients
~4 cups butter lettuce*
½cucumber
½bell pepper
½ tomato
A handful of shoots or sprouts*
⅓cupraw pepitas
½cuproasted chickpeas
Lemon Hemp Dressing
¼cuphemp hearts
Juice and zest of an unwaxed lemon
2tablespoonsolive oil
2tablespoonswater
1tablespoonwhite wine vinegaroptional*
1teaspoonDijon mustard
½teaspoonhoneyraw if you've got it, or other liquid sweetener*
1small clove of garlic
Salt and pepper to taste
Instructions
Layer the ingredients in the order listed on a platter, or just toss everything together in a large bowl.
Lemon Hemp Dressing
Blitz everything together in a blender until fully mixed and creamy. You don't want chunks of garlic or bits of hemp. If necessary, chill before adding to the salad.
Notes
1. If you have other lettuce, just use that, it doesn't really matter. I just like the butter lettuce with this dressing.
2. The pea shoots make it spring-y, right? Yes, they do.
3. If you choose not to use the vinegar, add an extra tablespoon of water in its place.
4. Substitute another liquid sweetener to make it vegan.