Vegan Mofo Post #20: Mint Chickpea & Spiraled Veggie Salad

Spirals and spirals and spirals. I broke out the old Vegetti tool on fresh, organic zucchini. With carrots being tougher (maybe I should get a machine?), I fortunately found a large container of pre-spiraled carrots for $3. I came to Iovine Brothers Produce in Reading Terminal Market to pick up mint and lemons. The carrots were an unexpected surprise. So yes, I cheated.
With my light tahini dressing and pumpkin seeds, this lovely artist’s eye salad has a lot of delicious flavors to chew on. It’s rarely a dull moment.

Mint Chickpea & Spiraled Veggie Salad Ingredients and Preparation

1 15 oz chickpeas, drained and rinsed
1 zucchini spiraled
1 large carrot, spiraled
1/4 cup pumpkin seeds
1 tablespoon tahini
2 tablespoon nutritional yeast
juice of one lemon
1 teaspoon salt
a sprig of mint, chopped
edible flowers, for garnish

Combine chickpeas, zucchini, carrots, and pumpkin seeds.
Mix together tahini, nutritional yeast, lemon juice, salt, turmeric, and black pepper.
Add dressing to chickpeas, veggies, and pumpkin seeds. Mix well.

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