My Go-To Salad | Vegan, Gluten Free

Categories Dinner, Featured, Recipes
go-to salad

Hey everyone, today I’m back with another summer survival recipe, and I can’t believe I’ve never shared this one before. I’ve featured this salad on my Instagram many times before (looking slightly different, of course), but this is one of my go-to meals for all seasons. That’s right, go-to meals, not just my go-to salad. During this heatwave, I’ve probably had this dish at least once a week for the past two months. And that’s coming from someone who doesn’t like to repeat meals.  

I love this salad for many reasons. The first being that it’s balanced. I know, I go on about that word a lot when I’m talking about food, but it’s important to me. And this dish has the perfect ratio of carbs, fats and protein. So, not only is this salad delicious and healthy, it’s got all the right components to actually keep you full as well. Now, ‘full’ might not be the word you want to hear if your appetite has dropped lately (like mine). But, if you make this in smaller servings you’re still getting a good dose of your vital vitamins without ending up in a food coma.  

It contains a mixture of hot and cold ingredients, so it still works in wintery months too, but you can always leave the warmer ingredients to one side to cool in summer.  

go-to salad

This recipe is gluten free, dairy free, nut free and vegan. 

Serves 2 

Prep time: 30 minutes  

Ingredients  

  • 1 can chickpeas, drained and rinsed  
  • 2tsp garlic pepper seasoning  
  • Pinch of chilli flakes 
  • 1 tsp olive oil 
  • A bell pepper (red, orange or yellow), halved 
  • 200g kale or lettuce 
  • A few handfuls baby spinach  
  • 40g rocket leaves  
  • Sundried tomatoes to taste  
  • 60g mixed seeds  
  • 1-2 tbsp tamari  
  • 1 tsp chilli powder (or to taste) 
  • 2tbsp pesto 

Method 

  1. Preheat oven to 220°c. Place chickpeas and bell pepper onto baking tray and drizzle with olive oil. Then coat the chickpeas with the garlic pepper seasoning and chilli flakes and place in the centre of the oven for 25-30 minutes. When cooked the chickpeas should be crispy and the peppers slightly blackened across the top.  
  2. While they’re in the oven, mix the kale, spinach and rocket in a bowl and coat with the pesto. Split the greens into individual serving bowls then add the sundried tomatoes. 
  3. 5 minutes before the ingredients are due to come out of the oven, add the seeds to a small saucepan on a low heat. When the oils start to loosen, stir in the chilli powder and stir continuously until seeds are fully coated. Add the tamari and stir through before removing from heat and add to the individual bowls.  
  4. When pepper and chickpeas are ready to be removed from the oven, slice the peppers then add to the bowls ready to serve.  

go-to salad

Serve and enjoy!  

Do you guys ever crave salads in winter too or is that just me?  

Until next time, 

Sophie  

To view my previous summer saviour recipe, click here 



22 thoughts on “My Go-To Salad | Vegan, Gluten Free

  1. This salad looks so good! I love a salad when it is warmer, as the heat can make ‘bigger’ meals feel too outfacing.
    Think I will be adding this to my list to try from your site 🙂

    Aimsy xoxo

  2. This salad looks so healthy and delicious! It’s so bright and vibrant and love that it’s so balanced and good for you. I eat a lot of salads in the summer and this one looks like a tasty option. Thanks for sharing Sophie! <3 xx

    Bexa | http://www.hellobexa.com

  3. You have given me inspiration to makes salads now. Thanks so much for sharing, it looks delicious as well as quite filling (which is unusual for a salad!).

  4. I usually will only eat salads in Winter if there is a warm element, I do love a good hearty warming meal in the colder months! I adore pesto and rocket so this sounds like a real yummy dish and I bet the tomatoes really add something extra to it too. Chickpeas are always a great go to aswell as pepper for the juiciness of them aswell as the prominent flavour! A real great mixture of ingredients, I’m loving the sound of it!
    Alice Xx

  5. YAY SALAD! This heat really makes me not want to cook at all, salads have been my go to most of the time because of how easy salads are to make! This salad sounds delicious, I’m definitely going to save this to have it on my lunch break – it sounds really filling with the chickpeas! I actually love having salads in the winter too, I feel like every meal isn’t complete if there isn’t a salad on the table in some form!

    Sahara
    http://saharas-dreams.blogspot.com

  6. I LOVE this recipe! Looks so hearty and healthy. Bigger plus that it leaves a lower footprint to the earth’s emissions. It’s great that this dish hits all of the regions with a proper ratio. I love salads year round! Thanks for sharing this recipe :).

    Nancy ♥ exquisitely.me

  7. This looks SO yummy – I’d love you to make me a salad one day! I like salad as an accompaniment to other food but never in a million years would it fill me up on its own. I do need to jazz up my salads though because they are getting a bit boring!

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