Better than a restaurant salad, making your own high protein salad is a must in summer. Enjoy putting together this chopped salad, served with a vegan ranch dressing made of hempseeds, which is sure to delight your senses.
Ingredients
For the salad
- 1 can chickpeas drained and rinsed
- ½ cup BBQ sauce
- 1½ heads romaine lettuce chopped
- 1½ cups halved cherry tomatoes
- 1 cup freshly steamed corn
- 1 avocado cubed
- ½ cup chopped cilantro
- 2 handfuls crushed corn chips
- ¼ cup diced red onion
For the hempseed ranch dressing
- ¾ cup hempseed
- ¾ cup water
- 2 tbsp olive oil
- Juice from 1 lemon
- 1 tsp garlic powder
- 1 tsp dried parsley
- 2 tsp dried dill
- 1 tsp apple cider vinegar
- 1 tsp salt
Instructions
- In a saucepan over medium heat, sauté the chickpeas in the BBQ sauce for about 5 minutes, until the sauce has thickened and the chickpeas are heated through.
- In a large bowl, combine the romaine lettuce, tomatoes, corn, avocado, cilantro, crushed chips, and red onion.
- Toss with your ranch dressing to taste, top with the chickpeas, and enjoy.
For the dressing
- Blend all the ingredients together in a blender until completely smooth.
- Store in the fridge in an airtight jar, bottle, or container for up to 5 days.