Spicy Roasted Chickpeas, Kale, and Mango Salad

Roasted chickpeas that are spicy, fresh kale, sweet mango, and a zesty lemon-mint dressing make this vegan salad a real treat. It's a healthy and filling meal because the flavors and textures are just right.

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 4 cups kale, stems removed and chopped
• 1 ripe mango, peeled, pitted, and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon Dijon mustard

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, cayenne pepper, salt, and black pepper

Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan occasionally for even roasting

While the chickpeas are roasting, prepare the dressing

In a small bowl, whisk together the lemon zest, lemon juice, 2 tablespoons of olive oil, maple syrup, and Dijon mustard

Set aside

In a large salad bowl, combine the chopped kale, diced mango, sliced red onion, and fresh mint leaves

Once the chickpeas are done roasting, let them cool slightly before adding them to the salad bowl

Drizzle the lemon-mint dressing over the salad and toss to combine

Serve the Spicy Roasted Chickpeas, Kale, and Mango Salad immediately

Enjoy!

Roasted Cauliflower Salad

The soft roasted cauliflower, fresh vegetables, and sweet balsamic dressing in this Roasted Cauliflower Salad make it a real treat. This salad is tasty and good for you. It can be a side dish or a light meal.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup roasted almonds, chopped

Instructions:

Preheat the oven to 400F 200C

Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for 25-30 minutes or until cauliflower is tender and slightly browned

In a small bowl, whisk together balsamic vinegar and honey to make the dressing

In a large salad bowl, combine roasted cauliflower, cherry tomatoes, red onion, and mixed greens

Drizzle the dressing over the salad and toss to coat evenly

Top with crumbled feta cheese and chopped roasted almonds

Serve immediately and enjoy!

Summer Veggie Slaw

This Summer Veggie Slaw is a colorful and refreshing salad that's perfect for a light and flavorful meal. It's packed with fresh vegetables, herbs, and a zesty dressing that will brighten up your summer gatherings.

Ingredients:

• 2 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers assorted colors
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1/4 cup fresh basil leaves, chiffonade
• 1/4 cup fresh parsley leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• Salt and black pepper to taste

Instructions:

In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, bell peppers, cherry tomatoes, and red onion

Toss the vegetables together until well mixed

In a small bowl, whisk together the dressing ingredients

Pour the dressing over the vegetable mixture and toss to coat evenly

Let the slaw sit for about 15 minutes to allow the flavors to meld

Just before serving, sprinkle the slaw with fresh basil, parsley, Parmesan cheese, and toasted pine nuts

Season with salt and black pepper to taste

Serve the Summer Veggie Slaw as a refreshing side dish or as a light and flavorful salad