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Recipe Details
Nutrition

Details

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HF

13 Ingredients

  • 1 cup chick peas, roughly chopped
  • 1 small head of romaine lettuce
  • 1 cup diced celery
  • 1 cup diced tomatoes
  • 1 cup diced red cabbage
  • 1 cup cucumber, seeded and diced
  • 1 cup pressed seasoned tofu diced
  • 1 cup shredded carrots
  • 1 large avocado diced
  • ⅓ cup diced red onion
  • ½ cup olives, roughly chopped
  • ½ cup chopped fresh basil or parsley
  • Enough dressing

Preparation

Read recipe preparation at The Family Dinner  

Yey! So glad this is a success... undressed this keeps in the fridge for a couple of days, so it is great for packed lunches or even as an unconventional after school snack!
Kirstin Uhrenholdt   •  29 Mar   •  Report
Yum! I made this last night and my non salad eating teenager ate his whole bowl! We had it with spinach and mushroom pasta!!!! So good, I love you can use whatever you have on hand!!!!!
Deanna Clawson Kriesman   •  29 Mar   •  Report
Brought to friends house for dinner....everyone loved it and asked if they could keep the leftovers! Obviously a success!!!
Jennifer Murdoch   •  11 Mar   •  Report
This was super yummy & looked beautiful. I made it as individual salads for a small dinner party.
Shellee Jackman   •  23 Feb   •  Report
Make your own chick peas instead of using canned (reduces BPA exposure). Soak them overnight to improve digestibility.
Evan Hirsch, M.D.   •  11 May   •  Report
looks delicious! love the colorful veggies!
Kristen Hess (The Artful Gourmet)   •  16 Apr   •  Report
good
Rosalia Rosa   •  15 Apr   •  Report
try this
Kalyani Kalluri   •  15 Apr   •  Report
nice
Smart Kaifi   •  13 Apr   •  Report
I like the avocado :-)
Ayeesha Kanji   •  8 Apr   •  Report
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