Freaky Vegan Daughter is a blog I have been running off and on over the past year. Shortly after I started the blog, I decided to move from porch sittin’, breeze blow, sweet tea sippin’ Texas to the windy, unnaturally cold, freeze your eyelashes shut city of Chicago. In that year, a hell of a lot happened both personally and professionally. It was really awesome. I had a wonderful experience, but ultimately realized that southern gals, more specifically Texas gals need to be in their natural habitats. We crave the warm embrace of the evening summer breeze, the twinkle of the stars across our open skies, and the iced tea sweeter than a southern gal’s smile. So, after a year in the Great White North I returned to Texas, the most beautiful state either side of the Mississippi. In hopes of posting easy and delicious vegan recipes and tips more often, I will be posting Freaky Vegan Daughter here. Check back each month for some fly vegan treats.
Summer Squash Noodle Salad with Roasted Chickpeas and Dijon Balsamic Dressing!
Don’t you just want to dive through your screen and eat it up? Well don’t, that could be painful. Just make the salad and then eat it and make your belly happy!
I love squash, it is super tasty and there is always an abundance of it in Texas during summer. While I do love grilled squash sometimes you need to take the veggie out of the frying pan and try something new and equally satisfying.
Summer Squash Noodle Salad with Roasted Chickpeas and Dijon Balsamic Dressing
- 1 can (15 oz) chickpeas
- 2 tbsp oil
- 1 tbsp apple cider vinegar
- ⅛ tsp salt
- ¼ tsp pepper
- ½ tsp paprika
- ½ tsp garlic powder
Preheat your oven to 400 degrees. Mix the chickpeas, spices, oil, and vinegar together and roast in a baking pan for 35 minutes. Let cool for 5-10 minutes. While the chickpeas are roasting prep the veggies and dressing.
Squash Noodle Mixture
- 1 big squash
- ½ red bell pepper
- 6-8 cherry tomatoes (or more to your liking)
- Small handful of basil or cilantro, depending on your mood
If you have a spiralizer then you can spiralize the squash into noodles. If you do not have a spiralizer, then use the method of ingenuity and thinly slice your squash into stripes. I suggest cutting the squash in half lengthwise and then cutting it into thin stripes. Next, slice the bell pepper into stripes and halve the tomatoes. Finely chop the basil or cilantro and put all the ingredients in a bowl. Put the bowl aside and focus on the dressing.
You’re salivating already, aren’t you?
Dijon Balsamic Dressing
- 2 tbsp dijon mustard
- 2 tbsp balsamic vinegar (add a 3rd tbsp if you prefer your dressing on the thin side)
- 1 tsp agave
- pinch of salt and cracked pepper
Add all the ingredients to a bowl and whisk until mixed thoroughly. Add small amounts of water to thin out if needed.
Dump the squash noodle mixture and chickpeas in a bowl and toss, add in the dressing and mix until salad is covered. Spoon the salad onto a plate and garnish with more basil or cilantro.
Bonus: Top this salad with Kalamata olives for even more flavor and fun!