For years and years, I made pretty much the same simple salad to accompany my lunch and dinner: some organic greens (baby spinach or baby romaine), some sliced carrots, sliced cucumber, sliced celery, some fresh lemon juice, a squeeze of Bragg Liquid Aminos, and a drizzle of olive oil or flax oil. Sometimes I'd throw some pumpkin seeds or sunflower seeds on there, but most of the time, that was my basic salad. And it was fine, if not a little boring. But lately, I've been wanting more and more main-dish-style salads. The problem I've been having is, even though I have a plethora of vegan cookbooks, I have a hard time finding the types of salad recipes I enjoy. I love salads that are greens-based, with plenty of fresh raw veggies, some protein (beans, tempeh), maybe some cooked grains (millet, quinoa) and a unique dressing to add some flavor. Sounds simple, right? And yet I struggle to find what I'm looking for. So, I've been taking matters into my own hands and experimenting with some new salad combinations.
Here's one that showed a lot of promise: baby arugula, sliced cucumbers, tomatoes, celery, cannellini beans, kalamata olives, nooch, and homemade white balsamic dressing. Pretty tasty.
One thing I did really like, however, was marinating the chickpeas beforehand. It really boosted the flavor and it was easy as pie. Here's my technique:
1 can chickpeas, rinsed and patted dry+ 1 tablespoon white balsamic vinegar + 1 tablespoon regular balsamic vinegar + 1 mason jar = yummy marinated chickpeas. Give 'em a good shake every now and then and let them soak in the fridge. It only takes an hour to infuse them with some good flavor.
I'm always on the lookout for more good salad recipes/ideas, so if you have any, let me know!