Salads
Both the cost per serving and the nutrition facts per serving will exclude optional additions, and they'll take into consideration the first option written in the case of ' x OR y '.
For other recipes: Index of Recipes
Salad with kidney beans and tahini
Difficulty: 1/5
Time: 10 minutes
Servings: 1
Cost per serving: $3.70 (total cost: $3.70)
Cost per 2000 kcal: $9.50
| [Expand]Nutrition facts per serving |
Ingredients:
- 2 cups chopped red cabbage, raw
- 2 cups chopped green lettuce, raw
- 1 cup chopped arugula, raw
- 1 large cucumber, sliced
- 1 can (240g) kidney beans, drained and rinsed
- 4 tbsp tahini
- 1/2 tsp garlic power
- 1 tbsp lemon juice
Instructions:
- After chopping the vegetables, put all the ingredients in a large bowl and toss, so that the tahini, the garlic powder, and the lemon juice are spread somewhat evenly.
Chickpea rainbow salad in garlic and chive dressing
Difficulty: 1/5
Time: 20 minutes
Servings: 4
Cost per serving: $3.85 (total cost: $15.40)
Cost per 2000 kcal: $16.80
| [Expand]Nutrition facts per serving |
Ingredients:
FOR THE SALAD
- 3 cans (720g) cooked, rinsed, and drained chickpeas
- 1/2 diced cucumber
- 1 diced yellow bell pepper
- 1 diced red bell pepper
- 1 cup diced cherry tomatoes
- 1 1/2 cup shredded red cabbage
- 1 can (320g) kernel corn
FOR THE DRESSING
- 3 cups plant-based yogurt
- 1 1/2 squeezed lemon juice
- 3/4 cup finely chopped fresh chives
- 1 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions:
- In a large bowl, put all of the salad ingredients together and toss until evenly distributed.
- In a small bowl, put all of the dressing ingredients together and mix together until properly incorporated.
- Pour the sauce on top of the salad ingredients and stir until each piece of the salad is coated in the dressing.
Serving:
In a bowl, place a generous serving of the salad. Top with fresh mint for added sweetness. Serve with fresh bread.
Pasta and chickpea salad with garlic and mustard dressing
Difficulty: 1/5
Time: 20 minutes
Servings: 4
Cost per serving: $1.75 (total cost: $7.00)
Cost per 2000 kcal: $8.24
| [Expand]Nutrition facts per serving |
Ingredients:
FOR THE SALAD
- 500g whole-wheat pasta
- 1 diced yellow bell pepper
- 1 diced red bell pepper
- 1 diced cucumber
- 2 cups shredded radicchio
- 240g rinsed and drained chickpeas
FOR THE DRESSING
- 1 cup soy yogurt
- 2 tbsp lemon juice
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions:
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- In the meantime, put all of the dressing ingredients in a small bowl and whisk together. Set aside.
- In a large bowl, combine all of the salad ingredients and the dressing. Mix until every vegetable and pasta is coated with the dressing.
Serving:
Place a generous serving of the salad on a plate. Top with fresh parsley, and sprinkle freshly cracked black pepper.
