Crispy Lentil Salad with Cilantro Chive Dressing

plantbasedrdblog.com

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subheading: Crispy Roasted Lentils:

1, 15 oz can small lentils

1 tbsp avocado oil

½ tsp garlic powder

½ tsp onions powder

Kosher salt

subheading: Marinated Onions:

½ medium red onion, thinly sliced

4 marinated artichoke hearts, minced

Zest and juice of half a lemon

1 tbsp white wine vinegar

2 tsp maple syrup or sweetener of choice

1 tsp extra virgin olive oil

subheading: Cilantro Chive Dressing:

3 tbsp unsweetened plant based yogurt

1 tbsp plant-based mayo (or tahini)

1 tbsp whole grain mustard

Zest and juice of half a lemon

1 tbsp maple syrup

2 tsp white wine vinegar

3 tbsp chives, minced

3 tbsp cilantro leaves, minced

subheading: Salad Base:

½ small head of green cabbage, shredded (about 3 cups)

1 small romaine heart, shredded (about 2 cups)

½ cup cilantro leaves, minced

¼ cup chives, minced

Salt and pepper to taste

For serving: 2 to 3 oz Baked Pita Chips (store bought or homemade)

Directions at plantbasedrdblog.com

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