Turmeric Spiced Immunity Salad with Adaptogenic Dressing
ErewhonTurmeric Spiced Immunity Salad with Adaptogenic Dressing
Ingredients
For the Turmeric Spiced Chickpeas
- 1 can organic chickpeas, rinsed and drained
- 1 tablespoon organic extra virgin olive oil
- 1/2 teaspoon organic ground turmeric
- 1/4 teaspoon organic ground cumin
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon organic black pepper, freshly ground
For the Salad Base
- 6 cups organic mixed greens, (e.g., spinach, arugula, kale)
- 1/2 organic cucumber, diced
- 1/2 organic red bell pepper, diced
- 2 organic carrots, shredded
- 1 organic avocado, diced
- 1/4 cup organic pumpkin seeds, raw
For the Adaptogenic Tahini Dressing
- 1/4 cup organic tahini, creamy, unsweetened
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon organic maple syrup, pure, grade A
- 1/2 teaspoon organic reishi mushroom powder
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon organic black pepper, freshly ground
- 2 tablespoons filtered water, or more, as needed for consistency
Instructions
- 1
Preheat a large skillet over medium heat. Add the organic extra virgin olive oil. Once shimmering, add the rinsed and drained organic chickpeas, organic ground turmeric, organic ground cumin, Himalayan pink salt, and organic black pepper. Sauté for 8-10 minutes, stirring occasionally, until the chickpeas are lightly browned and slightly crispy. Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 2
While the chickpeas are cooking, prepare the Adaptogenic Tahini Dressing. In a small bowl, whisk together the organic tahini, fresh lemon juice, organic apple cider vinegar, organic maple syrup, organic reishi mushroom powder, organic garlic powder, Himalayan pink salt, and organic black pepper. Gradually add the filtered water, 1 tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency. Adjust water as needed.
⏱️ 7 min
- 3
In a large salad bowl, combine the organic mixed greens, diced organic cucumber, diced organic red bell pepper, shredded organic carrots, and diced organic avocado. Toss gently to combine.
⏱️ 5 min
- 4
Divide the salad base among four serving bowls. Top each salad with an equal portion of the warm turmeric spiced chickpeas and a sprinkle of organic pumpkin seeds.
⏱️ 3 min
- 5
Drizzle generously with the Adaptogenic Tahini Dressing just before serving. Enjoy this nutrient-dense, immunity-boosting meal!
Kitchen Tools
Nutrition Facts (per serving)
ErewhonTurmeric Spiced Immunity Salad with Adaptogenic Dressing
Ingredients
For the Turmeric Spiced Chickpeas
- 1 can organic chickpeas, rinsed and drained
- 1 tablespoon organic extra virgin olive oil
- 1/2 teaspoon organic ground turmeric
- 1/4 teaspoon organic ground cumin
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon organic black pepper, freshly ground
For the Salad Base
- 6 cups organic mixed greens, (e.g., spinach, arugula, kale)
- 1/2 organic cucumber, diced
- 1/2 organic red bell pepper, diced
- 2 organic carrots, shredded
- 1 organic avocado, diced
- 1/4 cup organic pumpkin seeds, raw
For the Adaptogenic Tahini Dressing
- 1/4 cup organic tahini, creamy, unsweetened
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon organic maple syrup, pure, grade A
- 1/2 teaspoon organic reishi mushroom powder
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon organic black pepper, freshly ground
- 2 tablespoons filtered water, or more, as needed for consistency
Instructions
- 1
Preheat a large skillet over medium heat. Add the organic extra virgin olive oil. Once shimmering, add the rinsed and drained organic chickpeas, organic ground turmeric, organic ground cumin, Himalayan pink salt, and organic black pepper. Sauté for 8-10 minutes, stirring occasionally, until the chickpeas are lightly browned and slightly crispy. Remove from heat and set aside to cool slightly.
⏱️ 10 min - 2
While the chickpeas are cooking, prepare the Adaptogenic Tahini Dressing. In a small bowl, whisk together the organic tahini, fresh lemon juice, organic apple cider vinegar, organic maple syrup, organic reishi mushroom powder, organic garlic powder, Himalayan pink salt, and organic black pepper. Gradually add the filtered water, 1 tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency. Adjust water as needed.
⏱️ 7 min - 3
In a large salad bowl, combine the organic mixed greens, diced organic cucumber, diced organic red bell pepper, shredded organic carrots, and diced organic avocado. Toss gently to combine.
⏱️ 5 min - 4
Divide the salad base among four serving bowls. Top each salad with an equal portion of the warm turmeric spiced chickpeas and a sprinkle of organic pumpkin seeds.
⏱️ 3 min - 5
Drizzle generously with the Adaptogenic Tahini Dressing just before serving. Enjoy this nutrient-dense, immunity-boosting meal!