Vegan Everything

Do you ever find yourself with a hankering for comfort food from your pre-vegan days? I know I do! Fortunately, Vegan Everything by Nadine Horn and Jörg Mayer is loaded with lots of recipes to satisfy just about every craving. With recipes for pizza, burgers, lasagna, tacos, and cupcakes, you’re sure to find a vegan version of your old favorites within its pages.

With 100 recipes to choose from,this cookbook will take you from breakfast to dinner, with lots of snacks and sweets to take care of any cravings you have between meals. The recipes are made with easy-to-find ingredients, so you won’t have to spend hours going from store to store looking for specialty ingredients. And they come together quickly, too, which  means less time in the kitchen and more time spent eating!

Since most of these recipes are vegan versions of classic dishes, there isn’t anything that omnivores will find “too weird” to try. They’re great recipes to help newbie vegans transition to plant-based eating. Who can say no to French Toast, Super Bean Burgers, Polenta Lasagna, or Berry Cheesecake? Not me!

You’ll find creative and fun new dishes here, too, including Coconut Farro and Green Power Wraps. There are also recipes that are perfect for parties, such as Ginger Nori Cakes, and Antipasto Pizza Bites, as well as global fusions dishes, like Bavarian Samosas, Mexican Paella, and Thai Tempura.

Chapters Include:

• Healthy Start
• Snacks & On the Go
• Quick Meals
• Wonder Bowls
• Cooking for Friends and Family
• Date-Night Dinners
• Party Hits
• Breads
• Dips, Pesto, and More
• Sweet Stuff

If you’re looking for vegan versions of your favorite comfort foods, you need this book!

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Butternut Squash Salad with Dukkah

We love the nutty flavor of butternut squash, especially when seasoned with dukkah, a North African mix of nuts and spices.

Course Salad

Cuisine American

Keyword Butternut Squash Salad

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Author Nadine Horn and Jörg Mayer

Ingredients

• 1 small butternut squash (about 1 pound/450 g)
• ¼ cup (60 ml) olive oil
• 3 garlic cloves
• 1 red jalapeño or other fresh chile
• ½ bunch fresh parsley
• 1¼ cups (250g) instant couscous
• 1¾ cups (420 ml) boiling water
• 1 cup (160 g) drained cooked chickpeas
• Juice of 1 small lemon
• 3 tablespoons Dukkah see below

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Peel the squash, then halve it lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of the oil and place it cut side down on the baking sheet. Roast for 45 minutes, or until fork-tender.
• While the squash is roasting, mince the garlic and jalapeño. Coarsely chop the parsley.
• Combine the garlic and chile with the couscous in a large bowl. Cover with the boiling water and then cover with a plate or dish towel for 10 minutes.
• Remove the squash from the oven. When it’s cool enough to handle, scoop the flesh from the skin with a large spoon. Cut into bite-sized pieces.
• Fluff the couscous with a fork. Mix in the squash and chickpeas.
• Whisk together the remaining 3 tablespoons olive oil, the lemon juice, parsley, and dukkah. Toss with the couscous mixture. Serve.

Notes

Tip: In this recipe we don’t use the skin of the squash, but in other dishes, like a stir-fry, you can leave the skin on.

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

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Dukkah

Course Condiment

Cuisine North African

Keyword Dukkah

Prep Time 15 minutes minutes

Author Nadine Horn and Jörg Mayer

Ingredients

• ½ cup (75 g) mixed raw nuts
• 2 tablespoons sesame seeds
• 2 tablespoons coriander seed
• 1 tablespoon cumin seeds
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• Toast the nuts and the sesame, coriander, and cumin seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden. Let cool, then transfer to a food processor.
• Add the salt and pepper and pulse to combine. Store in an airtight container for up to 2 weeks.

Notes

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

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Plant-Based on a Budget

One of the complaints about veganism that I hear occasionally is that it’s too expensive. It’s actually pretty cheap to eat this way, and Toni Okamoto is here to set the record straight with her new cookbook Plant-Based on a Budget.

Since it’s all about saving money, Plant-Based on a Budgetbegins with budgeting tips. And because we’re all busy time saving are also included. Toni also shares cooking basics for those who may be new to vegan cooking, along with a list of pantry staples. You’ll find a sample meal plan for one, as well.

Easy Recipes

The recipes in Plant-Based on a Budgetare all easily accessible. Nothing is weird or strange, so newbies won’t have any problem recognizing these dishes. Classic dishes include Overnight Oats, Four-Bean Chili, and Stuffed Bell Peppers. They’re all easy to make using inexpensive ingredients that are available in just about any grocery store, and of course, they’re economical, too!

Here, you’ll find delicious recipes to take you from breakfast all the way through dessert, with salads, snacks, and dinner dishes in between. Who can resist such dishes as Lentil Tacos, Peanut Butter Ramen Stir-Fry, or Four-Ingredient Chocolate Pie? Toni also shares DIY pantry basics such as vegetable broth, tempeh bacon, and cashew cream.

Chapters in Plant-Based on a Budget include:

• How to Be Plant-Based on a Budget
• Breakfast
• Salads
• Snacks
• One-Pot Meals
• Supper Staples
• Desserts
• Back to Basics
• Sample Meal Plan for One

Plant-Based on a Budgetis the perfect book for students, new vegans, and those who want to eat healthy while saving money.

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Larb Salad

I grew up with many Hmong friends, who introduced me to the traditional version of this dish. I’ve since given it a healthy, plant-based makeover, and my version is crammed with flavor.

Course Salad

Cuisine Thai

Keyword Plant-Based on a Budget, Vegan Larb Salad

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Author Toni Okamoto

Ingredients

• 1 teaspoon canola or vegetable oil
• 1 14-ounce block extra firm tofu pressed and crumbled
• 3 tablespoons lime juice about 1½ limes, divided
• 2½ tablespoons minced cilantro
• 2 tablespoons soy sauce
• 1 green onion sliced
• ½ tablespoon minced jalapeño
• ¼ cup thinly sliced red white, or yellow onion
• 2 tablespoons minced mint
• 8 iceberg or romaine lettuce leaves

Instructions

• Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 to 5 minutes or until the tofu is light brown.
• Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
• Serve in the lettuce leaves.

Notes

Recipe reprinted with permission from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

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French Lentil Salad Bowl with Sweet Peppers and Basil

 

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Lentils provide a substantial base and plenty of plant-based protein, while the veggies and flavorings add zing to this satisfying salad. I love to serve this inviting dish as the main event for a casual luncheon or light supper, served with crusty whole grain bread or crackers on the side.

Author: Laura Theodore

Yield: 4 servings

Ingredients

SALAD

• 4 cups cooked French green lentils, well chilled (note)
• ⅔ cup diced sweet onion
• 1 medium red sweet bell pepper, seeded and chopped
• 1 large avocado, peeled, pitted and chopped
• ½ cup chopped fresh basil
• 
  

DRESSING

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon chili powder
• ½ teaspoon sea salt

Instructions

1. Put all of the salad ingredients into a large bowl and gently stir to combine. Put all of the dressing ingredients into a small bowl and whisk to combine. Pour dressing over salad and gently stir to combine. Spoon into bowls and serve at room temperature, or cover and refrigerate for up to 2 hours and served cold.

Notes

Chef’s Note: Lentils don’t need to be presoaked, but make sure to check for small stones before preparing, and be certain to rinse them well. To cook the lentils, put 4 cups water with 2 cups lentils into a large saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover and cook for 35 to 40 minutes, stirring occasionally, adding more water if the pan becomes dry. The lentils are done when they are soft (they do not need to absorb all of the water). Drain off any excess water in a fine meshed strainer.

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What the Health

There’s a scene in the documentaryWhat the Health that has stuck with me in the year or so since I watched it. Filmmaker Kip Anderson is interviewing Dr. Robert Ratner, the chief scientific and medical office of American Dietetic Association about the rise in diabetes in the U.S. Dr. Ratner explains that diet and exercise are to blame. But when Kip asks which diet in particular causes it, Dr. Ratner doesn’t have an answer. When Kip asks about studies that show a plant-based diet can both prevent and reverse diet, Dr. Ratner gets defensive and—for lack of a better word—freaks out. He ends the interview on the spot.

The encounter with Dr. Ratner isn’t the only strange behavior Kip Anderson and his film partner Keegan Kuhn encounter while working on What the Health. But fortunately, they do meet plenty of doctors who are willing to discuss the health benefits of a plant-based diet.

What the Health, the Book

Their new book, which is aptly titled What the Health, is a companion piece to the film. It chronicles their exploration of our broken about our industrial food, medical, and pharmaceutical systems. It also delves into the benefits of a whole-foods, plant-based diet, as well.

I have many books that cover the health benefits of a whole-foods, plant-based diet. What makes this one different is that it’s chock-full of knowledge from multiple sources. Kip and Keegan interviewed lots of experts, include Dr. Michael Greger, Dr. Joel Kahn, Dr. Michael Klapper, Dr. Milton Mills, and many, many others.

In What the Health, the health issues that arise from eating meat, eggs, and dairy products are discussed, and their rolls in the development of diseases such as diabetes and cancer are explained. The roll genetics plays in disease is explored, dietary myths are busted, and a few secrets are spilled.

Recipes

Because this book, or perhaps the film, might inspire you to go vegan, 50 plant-based recipes are included to help start your journey. These are simple dishes to help with your transition, and they include breakfast, lunch, dinner, dessert, and drinks. Nothing is too “weird” or foreign, as they’re all healthy vegan versions of old favorites. You’ll find recipes for such delicious dishes as Creamy Mac, Burrito Bowls, Stuffed Bell Peppers, and Mom’s Ultimate Vegan Chili.

If you’ve resolved to adopt a plant-based diet or eat healthier in 2019, What the Health is the book for you!

Winter Lentil and Pomegranate Salad

 

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Author: Kip Andersen and Keegan Kuhn with Eunice Wong

Yield: 4-5 servings

Ingredients

• 8 cups chopped romaine lettuce
• 6 to 8 tangerines, peeled and chopped
• 2 small avocados, peeled, pitted, and chopped
• 1 cup pomegranate arils (see Tip)
• 1½ to 2 cups cooked lentils or one 16-oz can cannellini beans, drained and rinsed
• ½ cup chopped pecans

Tangy Mustard Dressing

• ½ cup cashews
• ½ cup water
• 1 tsp apple cider vinegar
• 2 tsp spicy brown mustard
• ⅛ tsp salt
• ⅛ tsp pepper

Instructions

For the Tangy Mustard Dressing

1. Combine all the ingredients in a high-speed blender until the desired consistency is reached. You may need to add more water to thin it to your preference.

For the Salad

1. In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste.
2. Serve, and enjoy!

Tip: You can sometimes find pomegranate arils and cooked lentils in the refrigerated produce section of your grocery store. Trader Joe’s in particular often carries both.

Notes

Trom What the Health by Kip Andersen and Keegan Kuhn with Eunice Wong (BenBella Books, 2018)

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Tex Mex Salad Bowl

 

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This vegan Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist, by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Author: Laura Theodore

Recipe type: Salad

Yield: 2 main dish salads

Ingredients

SALAD

• 8 cups loosely packed baby romaine or chopped romaine
• 20 black bean tortilla chips
• 14 grape or cherry tomatoes, sliced in half
• 1 cup cooked chickpeas (garbanzo
• beans), drained and rinsed, if canned
• Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
• ½ cup seeded and chopped orange or red sweet bell pepper
• 4 green queen olives with pimento, sliced
• ½ of a large avocado, peeled, pitted and sliced

SWEET AND SPICY LIME DRESSING

• 21/2 tablespoons vegan mayonnaise
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon maple syrup
• 1/16 teaspoon cayenne pepper

Instructions

1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the
2. circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce. Top with
3. one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
4. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over each salad, and serve.

Notes

CHEF’S NOTE: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.

Recipe and photo by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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The China Study

I’m sure most people in the vegan community are familiar with The China Study, even if they haven’t read it. It details the research of T. Colin Campbell, in which he discovered that a whole foods, plant-based diet is the best way to stop widespread growth of obesity, diabetes, heart disease, and cancer. It sounds great in theory, but some can find it difficult to adhere to without help. Thankfully The China Study Cookbook offers that assistance!

The China Study Cookbook

The China Study Cookbook was written by T. Colin Campbell’s daughter LeAnne Campbell. She was in high school when her father began changing the family’s diet due to his scientific findings. LeAnne loved her mother’s cooking, but like many teenagers, she began eating Standard American Diet fare while in college. It wasn’t until after she served for the Peace Corps in the Dominican Republic after graduating that she decided to go vegan for both health and ethical reasons, and the decision stuck.

To help those who are new to a plant-based lifestyle, LeAnne offers a wide range of help, including tips on transitioning your diet, how to raise children on a plant-based diet, and how to safely prepare and store food. She also includes a few handy lists, such as vegan substitutions for common animal-based ingredients and kitchen tools that are helpful to have on hand.

The recipes in The China Study Cookbook range for breakfast and lunch dishes to dinner, dessert, and snacks. They all feature healthy, whole foods, and they’re made with ingredients that are pretty easy to find at any grocery store. The dishes make it easy for newbies, as many of them are veganized versions of classic dishes. You’ll find recipes for Sweet Potato Enchiladas, Eggplant “Parmesan,” Apple Pie Pancakes, and Chocolate Brownie Birthday Cake.

The Campbells believe that nutrition should come from food, not supplements (and I agree with them!), and they advocate for a diet that consists of a wide variety of ingredients. Those ingredients include an abundance of vegetables, of course, as well as grains, beans, nuts and fruits—all of which have a starring roll in LeAnne’s recipes. All of the recipes are oil-free and use minimal salt and sweeteners.

Revised and Expanded Edition 

This is a revised and expanded edition of LeAnne’s The China Study Cookbook from 2013. I have a copy of the older edition as well, so I compared the two to see what changes have been made. Not only have 75 new recipes been added, but there’s also mouth-watering new photography.

Chapters in The China Study Cookbook include:

• Breads and Muffins
• Breakfast Dishes
• Appetizers and Salads
• Soups
• Sandwiches and Wraps
• Entrées
• Sides
• Desserts

If you’re trying to eat healthier or are just in need of a few more plant-based recipes for your repertoire, The China Study Cookbook is for you!

Ensalada Azteca

 

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If I’m asked to bring a salad to an event or potluck, this is one of my “go-to” salads. Without fail, I always have several people asking for this recipe. The mango, lime, and ginger in the Mango Azteca Dressing (below) provide the perfect balance of sweet and sour.

Author: LeAnne Campbell

Yield: 8 cups

Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 2 cups cooked quinoa or brown rice
• ½ cup finely chopped red onion
• 1 green bell pepper, seeded and diced
• 1 large tomato, diced
• 1 large avocado, pitted and diced
• 2 cups frozen corn, thawed
• ½ cup diced mango
• 1 jalapeno, minced
• ¾ cup chopped fresh cilantro
• 1 recipe Mango Azteca Dressing (see below)
• Salt, to taste

Instructions

1. Combine beans, quinoa, onion, bell pepper, tomato, avocado, corn, mango, jalapeno, and cilantro in a large salad bowl.
2. Pour dressing over salad. Toss gently to mix. Season with salt.

Notes

Recipe reprinted with permission from The China Study Cookbook by LeAnne Campbell.

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Mango Azteca Dressing

 

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Author: LeAnne Campbell

Yield: 1 cup

Ingredients

• ⅓ cup unseasoned rice vinegar
• 2 tablespoons lime juice
• ½ cup diced mango
• ¼ cup agave
• ½ teaspoon grated fresh ginger
• Salt, to taste

Instructions

1. Add all ingredients to a food processor and process until smooth.

Notes

Recipe reprinted with permission from The China Study Cookbook by LeAnne Campbell.

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Waldorf Salad

 

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Oscar Tschirky created the Waldorf Salad sometime between 1893 and 1896 at the Waldorf Hotel, the precursor of the now Waldorf-Astoria Hotel, in Midtown East.

Author: Michael Suchman and Ethan Ciment

Recipe type: Salad

Yield: 4 servings

Ingredients

• ½ cup nondairy mayonnaise
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• ⅛ teaspoon salt
• 3 medium Gala, Fuji, or other red sweet apples, peeled, cored, and cut into ½-inch pieces
• 1 cup thinly sliced celery
• ½ cup chopped walnuts
• 1 cup seedless red grapes, halved

Instructions

1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt. Stir in the apples, celery, walnuts, and grapes. Chill until ready to serve.

Notes

From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.

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Avocado Salad Parfaits

 

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Author: Laura Theodore

Yield: 4-5 servings

Ingredients

Dressing

• Juice from half a medium lemon
• 1 small clove garlic, minced
• 1 teaspoon extra-virgin olive oil (see note)
• ⅛ teaspoon sea salt, plus more as needed

Salad

• 10 to 14 grape or cherry tomatoes, halved or quartered
• 1 medium-to-large avocado, pit removed, peeled and diced

Instructions

1. Put all of the dressing ingredients in a small bowl and whisk briskly to emulsify. Put all of the salad ingredients in a medium-sized bowl. Pour in the dressing and gently stir to combine. Season with more salt, to taste. Cover and refrigerate 30 to 60 minutes before serving. To serve as a fancy first course, spoon into pretty glasses, displayed on a decorative plate.

Notes

Chef’s Note: For an oil-free dressing, omit the olive oil and proceed with the recipe as directed.

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by David Kaplan.

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Roasted Ratatouille Summer Salad

 

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Author: Dianne Wenz

Yield: 4 servings

Ingredients

• 1 medium-size eggplant, cubed
• 1 medium-size zucchini, cubed
• 1 medium-size summer squash, cubed
• 1 red bell pepper, chopped
• 1 pint cherry tomatoes
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ¾ cup balsamic vinegar
• 1 head of butter lettuce, cleaned and leaves coarsely chopped
• 1 tablespoon fresh basil leaves, sliced

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In large bowl, toss the eggplant, zucchini, summer squash, bell pepper, and tomatoes, together with the garlic, olive oil, sea salt, pepper, and dried spices.
3. Lay the veggies out flat on the baking sheet. Cook for about 30 minutes, or until soft and golden brown, flipping them at about the halfway point.
4. While the vegetables are cooking, bring the balsamic vinegar to a boil in a small pot. Lower the heat to a simmer, and continue cooking until it reduces to about ¼ cup, about 15 minutes.
5. To serve, divide the lettuce leaves among 4 bowls or plates. Top with the vegetables, and drizzle a tablespoon or so of balsamic reduction onto each salad. Top with the basil leaves.

Notes

Recipe reprinted with permission from Summer Salads: 15 Favorite Salad Recipes from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Purchase your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/

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Beanfields are my chips of choice for taco salads. They’re made with beans, rice, and seasonings. They have 12 flavors to choose from including unsalted, sea salt, black bean with sea salt, white bean with sea salt, nacho, jalapeno nacho, pico de gallo, barbecue, ranch, and salt and pepper. Each flavor is better than the last, and I have a difficult time picking my favorite, but if I had to choose it would be the nacho. While they are vaguely reminiscent of the triangle-shaped corn chips I grew up eating, they taste lighter and healthier. They’re all vegan – yes, even the nacho flavor! – and they’re gluten-free and Non-GMO Project Verified. They’re also full of fiber and protein!

In this recipe, crunchy roasted chickpeas are tossed together with crushed pico de gallo chips and fresh veggies. Creamy Chipotle Lime Dressing gives the dish a tangy kick. Feel free to change the salad ingredients to your liking. I tried to keep this recipe simple, but it would also taste great with jalapenos, diced onion, and chopped olives – or whatever taco toppings strike your fancy!

Vegan Chickpea Taco Salad

 

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Author: Dianne Wenz

Yield: 2 large salads

Ingredients

For the Chickpeas

• 1½ cups cooked chickpeas
• 1 teaspoon lime juice
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon sea salt
• 14/ teaspoon ground black pepper
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• pinch cayenne pepper

For the Creamy Chipotle Lime Dressing

• ½ cup raw cashews
• 2 ½ tablespoons lime juice
• 2 tablespoons water
• 1 garlic clove
• ½ teaspoon chipotle powder
• ½ teaspoon sea salt
• ¼ crushed red pepper flakes

For the Salad

• 6 cups romaine lettuce, shredded (about 1 large head or two small heads)
• 2 cups red cabbage, shredded
• 1 cup carrots, shredded
• 1 pint cherry or grape tomatoes, sliced in half
• 2 scallions, sliced
• 1 avocado, diced
• 6 ounces Beanfields Pico de Gallo Bean and Rice Chips, lightly crushed

Instructions

1. Make the chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the chickpeas in a bowl and drizzle on the olive oil and lime juice. Add the spices and mix to coat. Bake for 20 minutes, and then carefully roll the chickpeas around on the baking sheet. Bake for another 10 to 15 minutes, keeping an eye on them so they don’t burn. Let the chickpeas cool for 5 to 10 minutes before serving. They’ll crisp up as they sit.
2. Make the dressing: Mix all of the dressing ingredients together in a high-speed blender and mix until smooth.
3. Make the salad: Mix together all of the salad ingredients in a large bowl. Toss in the roasted chickpeas, and then drizzle on the dressing. Divide among four bowls. Serve immediately.¬

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Reprinted with permission from Dianne’s Vegan Kitchen.

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