This easy spring vegan salad with creamy dijon dressing is the perfect meal or side when you're craving something nourishing, fresh and crunchy but that will keep you feeling satisfied and full! The perfect recipe to meal prep ahead of a busy week, I love relying on this salad for quick and easy lunches!
Preheat oven to 450 F.
Add drained and rinsed chickpeas and sweet potato to a larg bowl. Toss with olive oil, salt, smoked paprika and garlic powder.
Place on a baking sheet and bake for 25 minutes, until the potatoes are fork tender and chickpeas are crispy.
Meanwhile, whisk together all ingredients for the dijon dressing and set aside
In a large bowl, add sliced cabbage, apple cider vinegar and salt (optional). Massage with hands for 2-3 minutes, until the cabbage begins to wilt.
Once sweet potato and chickpeas are done, add to a serving bowl with salad greens, pumpkin seeds and quick pickled cabbage. Toss together and enjoy!