Ingredients

The following ingredients have 4 Servings
  • 12 cups baby spinach (spring mix or chopped romaine)
  • 3 cups cooked chickpeas (about 2 15 oz cans)
  • 1 cup grape tomatoes (halved)
  • 1 large cucumber (sliced or chopped)
  • 1 cup grated carrots
  • 1/2 cup corn
  • 1/2 cup red onion (chopped)
  • 6 slices cooked tempeh bacon (sliced)
  • 1 –2 avocados (sliced)
  • 1/2 cup dairy-free cheese (optional)
  • Fresh dill (optional)
  • 1/3 cup red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon minced garlic
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Instruction

  • Make dressing: Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
  • Cook tempeh bacon: Cook tempeh bacon following my homemade recipe or according to package instructions, if you haven’t already.
  • Combine ingredients: Add your greens to a bowl and arrange equal portions of chickpeas, tomatoes, cucumber, carrots, corn, red onion, tempeh bacon and cheese (if using) on top of the greens.
  • Add avocado and dressing: Just before serving, top salad with avocado and 2-3 Tablespoons of the red wine vinaigrette or your favorite dressing. Garnish with fresh dill, if using.
  • For mason jar salads: Add 2-3 Tablespoons of dressing to a wide-mouth quart size mason jar. Add ingredients in the following order: onion, carrots, cucumber, chickpeas, corn and tempeh bacon. Add greens and top with cheese. When ready to serve, shake mason jar and dump contents into a bowl. Top with avocado and garnish with fresh dill, if using.