Specialty Salads Recipe
Crispy Chickpea Kale Salad, Greek Salad, Sesame Black Bean Pasta, Beet Tartare, Quinoa Tabouleh, and more.
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Ingredients
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Crispy Chickpea Kale Salad
Greek Salad
Sesame Black Bean Pasta
Beet Tartare
Quinoa Tabouleh
Method
Crispy Chickpea Kale Salad
- 1
Prepare Chickpeas
Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until crispy.
- 2
Mix Salad
In a large bowl, combine kale, roasted chickpeas, lemon juice, and minced garlic. Toss to combine.
Greek Salad
- 3
Combine Ingredients
In a large bowl, combine cucumber, tomatoes, red onion, feta cheese, and black olives.
- 4
Dress Salad
Drizzle with olive oil and sprinkle with oregano and salt. Toss gently to combine.
Sesame Black Bean Pasta
- 5
Cook Pasta
Cook pasta according to package instructions. Drain and set aside.
- 6
Mix Pasta
In a large bowl, combine cooked pasta, black beans, sesame oil, soy sauce, and green onions. Toss to combine and sprinkle with sesame seeds.
Beet Tartare
- 7
- 8
Dress and Serve
Drizzle with olive oil, lemon juice, and sprinkle with salt. Serve chilled.
Quinoa Tabouleh
- 9
Combine Ingredients
In a large bowl, combine cooked quinoa, parsley, tomato, cucumber, lemon juice, and olive oil.
- 10
Mix and Serve
Toss gently and season with salt. Serve chilled or at room temperature.
