Description
My version of the viral green goddess salad with cabbage, herb-y green dressing, and chickpeas. Perfect to meal prep for a fresh lunch!
Ingredients
Green Goddess Salad
- 1 small head green cabbage, finely chopped
- 1 English cucumber, diced
- 1 bunch chives, chopped
Green Goddess Dressing
- 1 cup basil leaves
- 1 cup fresh spinach
- 2 cloves garlic
- 2 lemons, juiced
- 1/4 cup olive oil
- 1/4 cup nuts of your choice (I love cashews)
- ¼ cup nutritional yeast
- ½ tsp Himalayan sea salt
- 2 TBSP apple cider vinegar
For serving
- 1 15-oz. can chickpeas, drained and rinsed (optional)
Instructions
- Add all of the salad ingredients to a large mixing bowl.
- Add all of the salad dressing ingredients to a high-speed blender or food processor and blend until it’s smooth and creamy, scraping down the sides as needed to recombine. The dressing should be thick but pourable. If the dressing is too thick, add a splash of filtered water.
- Pour the dressing over salad ingredients in the mixing bowl. Toss everything together until the salad is completely coated in the dressing. For the best flavor, refrigerate the salad for several hours to allow the flavors to meld and the dressing to soften the cabbage. You can also enjoy the salad immediately!
- Serve the salad with chickpeas. Store the leftover salad in an airtight container in the refrigerator for 5 days.
Notes
Recipe originally from Baked By Melissa
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Blender
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free