The Slaw Bowl

One of my go-to’s for an easy and quick veggie-loaded lunch. A simple salad that you can customize perfectly to your liking! Here’s what I normally do!

Ingredients
1 can chickpeas (I only use about 1/2 cup for my salad, but you can store the rest in the fridge!)
1 tsp garlic salt
1/2 tsp paprika
2 tbsp avocado oil
I cup purple cabbage, shredded
2 Persian cucumbers, chopped
1/4 red onion, chopped
1/2 tomato, chopped
1/2 avocado

Dressing
2 tbsp vegan mayo (reg mayo is just fine too)
1 tbsp apple cider vinegar
juice of 1/2 a lemon
ranch seasoning from trader joes (sub dried dill, garlic salt, and onion powder)
3 heaping tablespoons olive oil

Method

Make the chickpeas–preheat oven to 400. Drain the chickpeas. Lay out on a foil or baking paper lined baking sheet. Coat generously with garlic salt and paprika. Drizzle with avocado oil. Toss and make sure they’re all well coated. Bake for 10-15 minutes until golden.

Make the dressing–add all ingredients to a small bowl aside from the olive oil. Then, while whisking add the olive oil to help emulsify the mixture. Add more oil or vinegar as your taste prefers. It should taste like a lightened up, herby, lemony ranch.

Add all your chopped veggies to a big bowl. Scoop the roasted chickpeas on top. Drizzle with dressing, toss and enjoy!