Chopped Salad

Yield 2-3 servings
  • 2 cups romaine hearts, chopped
  • 1 cup of cooked chickpeas (or one 15-ounce can, strained and rinsed)
  • 3 tablespoons combination of sunflower and sesame seeds, lightly toasted
  • 3 tablespoons chopped parsley
  • 2 tablespoons flax oil
  • 2 tablespoons white balsamic vinegar
  • Sea salt, to taste
  • Black pepper, to taste

1. Combine all ingredients in a bowl, toss gently, and serve.

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Photo Credit: Andrew Scrivani