Fall Veggie Salad with Chickpea Croutons and Lemon Mustard Dressing | Vegan, Gluten-Free
Bring the beautiful colours of fall into your salad with this recipe for a veggie salad with crunchy chickpea croutons and a lemon-mustard dressing.
Ingredients
Croutons
- 398 ml chickpeas rinsed
- 1/4 tsp dry garlic granules or powder
- 1/2 tsp paprika powder
- black pepper to taste
- 1/4 tsp sea salt
Salad
- 1 1/2 cup organic Swiss chard washed, leaves finely chopped
- 3 Tbsp fresh parsley washed, chopped
- 1 watermelon radish peeled
- 1 yellow beet peeled
- 1 small carrot washed
- 1/4 organic English cucumber washed
- 1/2 cup diced butternut squash peeled
- 1/2 cup pickled beets
- 1/4 cup pickled red onion
Dressing
- 2 lemons juiced
- 3 Tbsp old-fashion mustard (grainy)
- 2 Tbsp balsamic vinegar
- 2 Tbsp maple syrup
- 1/3 cup extra-virgin olive oil
- 1/4 tsp sea salt
Instructions
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In a small mixing bowl, mix the chickpeas with the paprika, garlic and sea salt. Put in a single layer on a cookie sheet (lined with parchment paper), and bake at 400F for about 25-30 minutes. You want them to start being crunchy without being too hard, or burnt. You can turn off the oven but leave them in for an additional 10-15 minutes.
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For the salad, cut the root veggies in paper-thin slices, or as thin as you can (I used a mandoline).
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Use a vegetable peeler for the carrot.
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Mix the salad dressing in a mason jar. Shake before using.
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Assemble the salad, drizzle generously with the dressing and mix, then add the chickpea croutons on top.
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Enjoy!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 346kcal | Fat: 17g | Saturated fat: 2g | Sodium: 666mg | Potassium: 693mg | Carbohydrates: 42g | Fiber: 10g | Sugar: 15g | Protein: 9g | Vitamin A: 5825% | Vitamin C: 41.1% | Calcium: 103% | Iron: 3.9%