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Asparagus and Chickpea Salad with Vegan Buttermilk Dressing
DIANNE'S VEGAN KITCHEN17Ingredients
25Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup non dairy milk
- 1 tsp. apple cider vinegar
- 1 cup raw cashews (soaked for two hours, rinse and drained)
- 3 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 1/2 tsp. sea salt
- 1 clove garlic
- 1/4 cup fresh parsley (chopped, loosely packed)
- 1/4 cup fresh chives (chopped, loosely packed)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 1 head green leaf lettuce (chopped)
- 1 bunch watercress (stems removed)
- 1 head radicchio (sliced)
- 1 1/2 cups chickpeas (cooked, or 1 14-ounce can, drained and rinsed)
- 1/4 cup sliced almonds (toasted)
- 1/4 cup parsley (chopped)
- 1/2 cup feta (vegan, or your favorite vegan cheese)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium810mg34% |
| Potassium1140mg33% |
| Protein20g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A180% |
| Vitamin C100% |
| Calcium30% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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