This is one of my favorite salads to make! The chicken and chickpea combination goes really well with the fresh tomatoes, ranch dressing, and vegan feta cheese. This is an easy meal to prep for lunch during a busy week.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 3-4 salads
What You'll Need
8 oz of vegan chicken (I use Trader Joe's Chickenless Crispy Tenders)
1 can of chickpeas
1 pack of baby spinach
2 tomatoes
2 tablespoons of garlic powder
1 tablespoon of onion powder
1 teaspoon of pepper
Salad dressing of your choice (I use Follow Your Heart Ranch Dressing)
Vegan feta cheese (I use Follow your Heart Feta Crumbles)
1 skillet
Cooking Instructions
Cook vegan chicken based on the instructions. The Trader Joe's tenders take about 15 minutes to cook. Chop into strips or cubes and set aside.
Season the chickpeas with the garlic powder, onion powder, and pepper. Either bake at 400 degrees for 15 minutes or cook on a skillet. Set aside.
Chop your tomatoes. Set aside.
Assemble your salad. I start with the spinach, then add the chicken, chickpeas, tomatoes, and ranch dressing.
Top with feta crumbles.
Best served immediately.
Tips!
You can make the the chicken and chickpeas the day before and just assemble your salads each day.
I would suggest using a vegan chicken that is breaded. The breaded texture goes really well with the chickpeas and adds more contrast for the salad.
If you do not have vegan chicken you can alway use super firm tofu! You can use the same seasoning as the chickpeas (plus a bit of corn starch) and cook them on the skillet for about 5-7 minutes until golden brown.
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