Loaded lunch salad with creamy hemp-balsamic dressing from The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health (page 106) by Ashley Madden

  • cherry tomatoes
  • mixed leafy greens
  • Show all ingredients...
  • Serves : 1-2

  • EYB Comments

    Can substitute cauliflower for broccoli; and cooked lentils, cooked black beans, or hummus for cooked chickpeas.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bacon-ish bits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cauliflower for broccoli; and cooked lentils, cooked black beans, or hummus for cooked chickpeas.

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