Description
VEGAN chopped salad! I love to mix in a day or two of vegan meals to mix up the week. This is packed with protein and so so delicious!
Ingredients
Salad:
1 15 oz can heart of palm
1 5oz bag of arugula
1 15 oz can kidney beans
1 15 oz can chickpeas
1 2.25 oz can black olives
1/3 cup sun-dried tomatoes
3/4 cup cucumber
Dressing:
3 tbsp olive oil
Juice from 1/2 lemon
1 tbsp white vinegar
1 tsp maple syrup
1/2 tsp crushed red pepper
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
Instructions
1. Combine all the dressing ingredients in a bowl and mix well.
2. Drain all of your cans and rinse the beans. Add all of the salad ingredients (except arugula) to a bowl and mix well with the dressing.
3. Top arugula with the salad mixture and enjoy! If meal prepping this recipe, make sure to store separately from the arugula to avoid it getting soggy.
- Prep Time: 10 minutes