Deli Salad

Deli Salad
Prep time
Cook time
Total time
Serves: 2-4
  • 1 head of lettuce
  • 1 carrot
  • 1 persimmon
  • ½ cup pecans
  • 1 (14 oz.) can garbanzo beans
  • 1 tomato
  • 1 lemon, juiced
  • 1 Tbsp. rosemary
  • 1 Tbsp. maple syrup
  • 1 Tbsp. coconut oil
  • 3 Tbsp. apple cider vinegar
  • 1 shallot, minced
  • 1 tsp. ginger powder
  • 1 tsp. coconut sugar
  • 1 tsp. dijon mustard
  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
  1. Preheat oven to 400°F.
  2. Rinse and drain garbanzo beans and add them to a medium bowl. Add lemon juice, rosemary (chopped), maple syrup and coconut oil. Mix well, place beans on a baking sheet and bake for 20 minutes. Chop lettuce, carrot & persimmon and add to a large bowl.
  3. Once garbanzo beans are cooked add those to the large bowl.
  4. Next chop pecans and place in a small frying pan. Cook on medium, stirring frequently for 3-5 minutes, until roasted (but not burnt). Once finished add nuts to the salad.
  5. Make salad dressing by mixing all ingredients in a small bowl.
  6. When ready to serve pour dressing over salad and serve.


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