Protein Powerhouse Salad with Creamy Tahini Dressing
Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable.
Try Ellen’s recipe for Creamy Tahini Dressing and pair the salad with Ellen's Seaweed Stir-Fry over Millet to get lots of bang for your buck. Ellen loves creating this salad and main course combo with just a few ingredients. She says, “There is some duplication, but enough difference to give variety. ”
Learn more about being vegan on a budget from her blog: The Veg Coach or chat with her directly on her Facebook page.
Ingredients
For the salad:
1 head Romaine lettuce
1 carrot, cut in 1/4 inch rounds
1/4 cup sugar snap peas, strings removed, larger varieties cut in half
1/8 cup sliced almonds
For the dressing:
1/ 3/4 cups cooked or canned garbanzo beans, drained and rinsed
1 tablespoon tahini
2 teaspoons balsamic vinegar
1 teaspoon low-sodiuim soy sauce
1 garlic clove
Preparation
For the salad:
Tear lettuce into bite-sized pieces and place in a bowl. The larger the better. Add the vegetables.
For the dressing:
1. Put all the ingredients in a blender or food processor and process until smooth. For a thinner dressing, add water, 1 tablespoon at a time, until the desired consistency is achieved.
2. Transfer to a cruet, small jar, or storage container and seal tightly. Add water to "stretch" or for thinner consistency. Shake or stir well before using. Stored in the refrigerator, Creamy Tahini Dressing will keep for about 5 days.
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