Posted by Megan | Lunch, Salad, Vegetarian

DSC_0294We eat so many things that it is extremely difficult to keep up! I’ve had to recognize the blog is no longer a top-three priority in my life, but that’s okay! I still will do my best to share recipes as we try them and still try to share those we love and those we don’t. We are cooking up plenty of new recipes still and specifically, are really delving into our vegetarianism/vegan foods. We have been cooking a lot recently from a vegan Indian cookbook and our Southern vegetarian cookbook just arrived this week – so excited!! I’d almost say we’re going through more of a cookbook phase than blog phase these days, but that wouldn’t be entirely true…we still love looking at blogs, but our main resource has pretty much just become The Kitchn. We’ve been having a lot of fun though and I’ve been better about helping Will out in the kitchen, particularly with making breakfasts and at least a couple dinners a week. Cooking has finally started to become a shared effort, which is only fair since my self-prescribed dietary restrictions are controlling what we consume!

Emma helping make food

Onto this recipe: she calls this a “power salad” but we didn’t find it to be the most filling! I’m not afraid to admit when we don’t love a recipe, but that hardly ever means I won’t share it with you all! The whole point of this blog is to share recipes, whether or not we love them, because YOU may love them! The dressing for this salad is really really great and definitely usable in so many ways, so that’s the biggest highlight of the recipe. Roasted chickpeas are always a fun treat and are definitely something to keep on the radar for any ol’ salad. The veggies….well, it’s exactly what you’d expect. Plain veggies topped with yummy stuff. Maybe if we had a spiralizer I could’ve told you about how fun this was to make; alas, we don’t, so it was kind of a pain in the ass for Will to peel all the veggies to prep for this salad. Plus, zucchini doesn’t have a ton of flavor. I would perhaps add some other veggies to this, like parsnips, red onion or radish, if we were to make it again, just to add additional flavor! It’s certainly a pretty and healthy salad with all the colors, but definitely is not our #1 favorite ever. Try this out and let us know if you like it!

Rainbow Salad


Cooking Notes: We doubled this recipe in order for it to last throughout the week, which is reflected below.  In reality, it only lasted us about three days which wasn’t quite enough. For the green sauce, we didn’t use jalapeño in this batch (but have before) and we used a combo of walnuts/roasted almonds in place of pistachios.

Rainbow Veg Salad (adapted from Pinch of Yum; serves 6-8)
6-8 large tri-color carrots
2 medium zucchini
1/2 cup fresh basil leaves, cut into ribbonsRainbow Salad
2 cans chickpeas, rinsed and drained
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
S&P, to taste
1 avocado
1 cup packed parsley and cilantro leaves, combined
2 cloves garlic
Juice of two limes
1/2 cup water
1/2 cup olive oil
1 tsp salt
1/2 cup nuts – walnuts, almonds, pistachios – your choice

Preheat oven to 400 degrees and line a baking sheet with a silicone baking mat or parchment paper. Pat the chickpeas dry and toss with the olive oil, chili powder, cumin and salt and pepper. Arrange the chickpeas in a single layer on the baking sheet and then bake for 30-40 minutes, stirring and shaking the pan every 10-15 minutes to prevent getting to brown on any side. The chickpeas are ready once they’re crispy and golden brown!

DSC_0289While the chickpeas bake, prepare the rest of the salad. Shred the veggies into thin ribbons using whatever tool you have – peeler, grater, mandoline or spiralizer (we only have a peeler so that had to do). Press the zucchini to remove excess moisture. Toss all the veggies with the basil and set aside.

To make the dressing, place all the ingredients in a food processor except the nuts – pulse in the food processor until incorporated. Begin to add the nuts slowly, pulsing until mostly smooth.

Once the chickpeas, veggies and dressing are prepped, store them all separately until ready to use. Once you’re ready to build the salad, begin by tossing the single serving of veggies in some dressing, then add the chickpeas on top! Serve immediately, otherwise it gets really soggy. Enjoy!

Recipe: Pinch of Yum: Rainbow Power Salad with Roasted Chickpeas


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