Ultimate Satisfying Vegan Salad Recipe
Not your average salad—this one is filling and satisfying! Topped with tons of veggies, potatoes, chickpeas, avocado and a delicious tahini dressing.
- 1 medium Yukon potato sliced into ⅛ inch thick discs
- 3 cups mixed lettuce
- ¼ cup cucumber sliced
- ¼ cup tomatoes diced
- ⅓ cup chickpeas drained and rinsed
- ½ avocado cubed
- dreamy tahini dressing
Slice the Yukon potato thinly (about ⅛ inch thick), then place on a microwavable-safe plate and microwave on high for 4-5 minutes. Flip and microwave for an additional 4-5 minutes. (A little trick when flipping—take a plate of the same size and place it over your potatoes upside down, then holding both plates tightly together, flip them over. Your potatoes should be perfectly flipped onto the new plate). Set aside.
In a large mixing bowl, start by making the dressing (I do this first to avoid having to dirty another dish). Then layer in your lettuce, cucumber, tomatoes, and chickpeas. Add in your cooked potatoes and top with avocado. Enjoy!
Sodium: 354mg | Calcium: 173mg | Vitamin C: 60mg | Vitamin A: 8454IU | Sugar: 7g | Fiber: 18g | Potassium: 1705mg | Calories: 513kcal | Saturated Fat: 2g | Fat: 25g | Protein: 16g | Carbohydrates: 65g | Iron: 4mg