By On the nights the sambar is already done and the rice is already made, I sometimes put together something lighter alongside — a simple vegan salad that asks nothing of me and gives back something steady. It is not a replacement for the food of memory, but it belongs to the same logic: nourish without ceremony, feed without fanfare, continue. This salad lives in the same rhythm as every other Tuesday. It does not need to be special. It just needs to be made.
Vegan Salad
Prep Time: 15 min | Cook Time: 5 min | Total Time: 20 min | Servings: 4
Ingredients
- 6 cups mixed greens (spinach, arugula, or romaine)
- 1 cup cooked chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced into half-moons
- 1/2 red onion, thinly sliced
- 1 medium avocado, diced
- 1/4 cup shredded red cabbage
- 1/4 cup roasted pumpkin seeds (pepitas)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Make the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, and garlic powder until emulsified. Season with salt and pepper. Set aside.
- Prepare the vegetables. Wash and dry the greens. Halve the cherry tomatoes, slice the cucumber, dice the avocado, and thinly slice the red onion.
- Toast the pepitas (optional). In a dry skillet over medium heat, toast the pumpkin seeds for 2—3 minutes, stirring often, until lightly golden and fragrant. Remove from heat and let cool.
- Assemble the salad. In a large bowl, combine the greens, chickpeas, tomatoes, cucumber, red onion, and red cabbage. Toss gently.
- Dress and finish. Drizzle the dressing over the salad and toss to coat evenly. Top with diced avocado and toasted pepitas. Serve immediately.
Nutrition (per serving)
Calories: 290 | Protein: 9g | Fat: 18g | Carbs: 24g | Fiber: 8g | Sodium: 180mg