Deli Salad
Prep time
Cook time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
Salad:
- 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
Dressing:
- 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
Instructions
- Preheat oven to 400°F.
- 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.
- Once garbanzo beans are cooked add those to the large bowl.
- 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.
- Make salad dressing by mixing all ingredients in a small bowl.
- When ready to serve pour dressing over salad and serve.
