romaine lettuce cherry tomatoes coconut bacon canned chickpeas vegan ranch dressing
©Kirsten Nunez
cucumber avocado fresh dill eggy tofu spices oil
Whisk ingredients until smooth. Chill for at least 20 minutes.
©Kirsten Nunez
lemon juice dijon mustard maple syrup onion powder garlic powder
salt pepper tahini dill water
In a medium skillet over medium heat, cook the tofu for about 1 minute. Add spices and cook for another 5 minutes.
©Kirsten Nunez
extra-firm tofu garlic powder nutritional yeast
tumeric salt oil
In a small pan over medium heat, add the oil, chickpeas, and spices of your choice. Cook for 10 to 12 minutes, or until the chickpeas are slightly crispy and golden brown.
©Kirsten Nunez
If you haven’t already, chop the romaine lettuce. Divide the lettuce between two shallow bowls. If serving as a side or appetizer, divide between four plates or bowls.
©Kirsten Nunez