Kitchen Pedals is a creative space where amazing ingredients are being experimented. If you are looking to fit clean, easy and creative eating into your busy day, explore recipes from Kitchen Pedals that are simple, healthy and most importantly, filled with yummy goodness!
Meatless Movement recently asked Suz, the founder of Kitchen Pedals to share some of the vegan salad options she has. Suz’s idea of a good recipe is simple, easy to follow instructions, but more importantly enticing food that is visually pleasing.
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Salad ideas are never dull. This one’s made with cooked beets, heart of palm, tomatoes, cucumber, lettuce, red onion, pine nuts & air-fried zaatar croutons for the extra zing. Simple balsamic & olive oil dressing to complete.
Air fried vegetable quinoa bowl
Simple and mess free! Cooked quinoa veggie bowl. Perfect for a quick lunch or dinner.
Ingredients
- Fresh spinach leaves
- Cherry tomatoes
- Can of chickpeas, drained
- 1 squash (any kind), chopped up (1/2 cup)
- 2 cloves, sliced
- 1 scallion
- Quinoa, cooked to pack instructions
- Dressing and seasoning of choice
Instructions
- Prepare the vegetables by washing, drying, chopping up the squash (about 1/2 cup), slicing the scallion and garlic cloves
- Throw into air fryer basket your drained chickpeas, tomatoes, squash and garlic
- Drizzle air fryer vegetables with olive oil and season with salt and pepper
- Set air fryer to 350 F and 10 mins
- Prep the salad bowl by layering spinach leaves, quinoa, topping with and dressing of choice and finally, air-fried veggies when ready
- Sprinkle with chopped up scallion and other toppings of choice when ready to serve
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 306Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 4mgSodium 405mgCarbohydrates 42gFiber 12gSugar 8gProtein 13g
Probably one of the quickest salads to prep. And one of the most delish!
This delicious fall inspired salad is made with arugula, canned artichokes and chickpeas, green olives, cherry tomatoes and pomegranate. We use a dressing made with pomegranate molasses (easy to find in Mediterranean grocery stores or Amazon), lemon juice, olive oil, and sea salt & black pepper.
Bon appetit!
Pomegranate fall inspired salad
Refreshing fall inspired salad with all things pomegranate!
Ingredients
For a serving of 1-2 people:
- Greens of choice
- Cherry tomatoes or chopped red bell pepper
- Drained can of artichoke
- Drained can of chickpeas
- Green olives (pitted)
- Pomegranate seeds, about ¼ cup
- You can add nuts or additional seeds of choice
For the dressing:
- 3 tbsp pomegranata molasses*
- 1 tbsp olive oil
- Juice of ½ lemon, freshly squeezed
- Cracked black pepper
- Sea salt
- Optional: 1-2 tsp sumac
Instructions
- Prepare the salad vegetables by washing and drying.
- To layer your bowl, add greens followed by remaining veggies.
- Finally top with pomegranate seeds.
- Mix dressing ingredients then add to salad bowl.
- You can give it an extra zesty kick by adding just about 1/2 tbsp pomegranate molasses straight up on top.
Notes
*You can find pomegranate molasses at Mediteranean grocery stores. It can also be found on Amazon for about $8-9 USD. This delicious concentrate is used in a lot of Lebanese cooked dishes and as a topping for salad, such as the renowned Fattoush salad.
Lebanese Tabooli 💚
It’s a Middle Eastern fav. You’ll find a few versions of Tabooli but I’m totally bias to the Lebanese original. Technically, its origins are attributed to the Lebanese-Syrian mountains from over than 4000 years ago.
I like to stay true to it. This is how my ma, grannies, and pretty much every Lebanese person makes it.
Tabooli
Delicious Lebanese tabooli, a family favorite!
Ingredients
- 1 bunch fresh parsley
- ⅓ bunch fresh mint
- 2 tomatoes (semi-ripe)
- ½ yellow onion
- ⅓ cup soaked then drained burgul
- ⅓ cup olive oil
- 1 ½ lemons (juice of)
- ½ tsp salt
- ½ tsp salt spice mix or black pepperFi
Instructions
- Finely chop the tomatoes, fresh herbs and onion
- Drain the burgul after soaking (burgul grains should feel rather soft when placed between thumb and index)
- Squeeze the lemons
- In a bowl, add the dressing and seasoning, mix well before adding the veggies and herbs. Mix until all covered in dressing. Best served cold / refrigerated.
- Serve with fresh / cold lettuce leaves.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 367Total Fat 36gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 30gCholesterol 0mgSodium 1173mgCarbohydrates 13gFiber 4gSugar 6gProtein 2g
Artichoke salad w/ lemon mustard dressing 💛
A nice change of salad dressing. Simple yet refreshing.
Artichoke mustard lemon salad
Refreshing artichoke salad with mustard lemon dressing!
Ingredients
- 5 heads of canned artichokes, drained and halved or quartered
- 1 cup leafy greens, chopped
- 1 tomato, chopped
- Mix of cucumber and green pepper (or other), chopped
- 1 scallion, chopped
- 1 tbsp mustard
- 2 tbsp olive oil
- ½ lemon (juice of)
- Salt and pepper to taste
Instructions
- To a small jar, add mustard with lemon juice and olive oil
- Stir until well combined then spread over salad
- Add salt and pepper
- Toss and enjoy!
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 421Total Fat 29gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 0mgSodium 556mgCarbohydrates 42gFiber 14gSugar 14gProtein 9g
all recipes and images courtesy of kitchenpedals