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| Here we have a SCRUMPTIOUS green salad drizzled with Creamy Chickpea Italian Dressing. In the bowl: baby lettuce; sprouts; cucumbers (marinated with rice vinegar, kosher salt & pepper); steamed broccoli; steamed green beans; fresh mint; and Lemon Pepper Tofu (with chickpeas). |
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups
Who knew you could use beans to make a creamy dressing? This dressing is quite yummy on a simple green salad. It will bump up the protein and fiber of any salad. Having no oil is a bonus! Make a double batch on prep day to drizzle on your favorite salads through the week.
½ cup cooked or canned chickpeas, rinsed and drained
½ cup unsweetened plant based milk (I used soy milk.)
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
1 teaspoon yellow mustard or Dijon mustard
½ teaspoon Italian seasoning
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste
Put all the ingredients in a blender and blend until smooth. Chill in the fridge. Drizzle over any green salad.
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