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LITERALLY MY ABSOLUTE FAVORITE LUNCH RIGHT NOW!!! It's taken a while but really think I've cracked this salad thing, the balance between sweet crunchy salty zesty - every taste you need to make a perfectly delicious satisfying, and moreish salad !!! It may seem like a lot of ingredients, but you can chop it all up at the beginning of the week, and then it's a 5-minute job to throw it into a bowl and mix it up!! BUT ALSO know that the quantity of ingredients really makes this salad EPIC!!!

Makes 2-3 portions

Prep Time: 15 Minutes



1 cup cooked quinoa


1 cup chickpeas

Leaves ( 3 cups heaped )

1 cup Arugula

15 Little gem lettuce leaves

1/4 cup chopped mint

1/4 cup Parsley


1/2 cup chopped red pepper

1 carrot grated

8 cherry tomatoes chopped in quarters

1 1/2 cup cucumber diced

3 reddish thinly sliced

1 small fennel sliced

1/2 avocado diced


1/8 cup chopped Pepperoncini or Jalapenos


5 dates chopped


1/4 tsp olive oil

1/2 cup pumpkin seeds

1 tbsp nutritional yeast

1/2 tsp sea salt


4 tbsp Vegan ricotta


1/4 cup vegan parmesan


1/2 cup fresh lemon juice

1 1/2 tsp dijon mustard

1/2 cup olive oil

1/2 tsp dried oregano

1/2 tsp dried basil

3/4 tsp sea salt

1/2 tsp ground black pepper

1 1/2 tbsp agave

  1. Chop up all the leaves and veggies and throw it into a big bowl

  2. For 'the crunch' Heat a pan on low heat and add 1/4 tsp olive oil and the seeds, stir frequently till you hear them start to pop then add nutritional yeast and salt. You'll know it's ready when they brown a little and they go from being flat to round!! '

  3. Add all dressing ingredients into a jar and shake it up!

  4. Add some of the crunch, the protein, a lil ricotta or parmesann and as much dressing as ya fancy into the bowl and give it a good ol mix

Say a prayer of gratitude, sprinkle some lurrrve and serve with joy

Notes: If you make this in advance don't add the dressing in till you're ready to eat and maybe don't chop the tomatoes till the day of or they go a soggy!

Also you can chop it all up at the beginning of the week and keep it all in the fridge then mix it all up whenever you want to eat it!

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