Creamy Arugula Salad with Broccoli: Vegan and Non-Vegan Versions.
Ingredients for the salad:
Arugula: 3-4 cups, rinsed and patted dry.
Broccoli: 2 cups, divided into florets.
Canned Chickpeas: 1 cup, rinsed.
1 Avocado: Cubed.
Sliced Almonds: 1/2 cup, toasted without oil for about 1 minute (toss all the time to avoid burning).
Shaved Parmesan (for non-vegan version): 1/2 cup.
2 Tbsp avocado oil.
1 Tbsp garlic powder.
1 Tbsp smoked paprika.
Freshly ground pepper and salt to taste (I usually skip the salt).
Ingredients for Vegan dressing:
1 Avocado.
1 cup unsweetened almond milk (start with 1/2 cup and then add more depending on the consistency you want to achieve).
1 Tbsp Dijon mustard.
2 Tbsp fresh lemon juice.
2 cloves of garlic, minced.
2 tbsp nutritional yeast.
1 Tbsp smoked paprika.
1 Tbsp garlic powder.
Freshly ground black pepper and salt to taste.
Ingredients for Non-Vegan dressing:
1 cup plain greek yoghurt (I like Wallaby, Whole Milk).
2 Tbsp fresh lemon juice.
2 cloves of garlic, minced.
1 Tbsp smoked paprika.
1 Tbsp garlic powder.
Freshly ground pepper and salt to taste.
To make the salad:
- Roast broccoli and chickpeas. Preheat the oven to 400°F and line a baking sheet with unbleached parchment paper. Toss the broccoli florets and chickpeas with 2 Tbsp of avocado oil, garlic powder, smoked paprika, black pepper, and salt (if using), and spread evenly on the baking sheet. Roast 15 to 22 minutes, or until browned around the edges, tossing halfway through.
- In a large salad bowl combine arugula, avocado, toasted almonds, roasted broccoli, chickpeas, and shaved parmesan (skip to keep vegan).
- Blend all the dressing ingredients in the food processor or with a handheld blender. Optionally, you can whisk it very well, too.
- Top the salad with the dressing and mix through. Enjoy!