Loaded Winter Salad

If I were to make a salad for someone who hates salads - this would be it! It’s hot, and has a delicious (high protein) dressing which leaves you full. If you cycle sync, I eat this during my luteal phase!

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Step 1

Preheat the oven to 425°

Step 2

Make your crispy chickpeas by draining and rinsing a can of chickpeas. Then use a towel to dry the chickpeas, rolling them softly around so the skin separates. Move to a small baking sheet and add olive oil, salt, and chili powder. Mix so that the chickpeas are evenly coated, then bake for 30-40 minutes, depending on how crispy you like your chickpeas

Step 3

As the chickpeas are cooking, put the cabbage and sweet potatoes onto a baking sheet. Add olive oil, salt, and garlic powder. Mix together and then add to the oven with the chickpeas. They need 20 minutes.

Step 4

While the veggies are baking, make the dressing by adding all the ingredients for the green goddess dressing into a blender or food processor.

Step 5

Cut your apple and gather your toppings. Serve!