~Plant Based BLTA Pasta Salad~
My mom gave me this beautiful salad bowl yesterday and so what better way to break it in than a yummy salad for dinner.
Who doesn’t love a classic BLT sandwich? It used to be one of my favorites back in the day. But let’s be honest as good as bacon is, it’s ranked one of the worst possible foods you can eat and right up there with smoking cigarettes as a leading cause of cancer and cardiovascular disease. I was a bacon loving fiend so trust me when I say I know the struggle lol. I also know a lot of people are leery of bacon subs but I assure you in dishes such as this, the vegan bacon is actually really good and has no cholesterol and only 60 calories per serving. This salad gets an extra nutritious boost by using chickpea pasta instead of regular and some creamy avocado for extra yum. I make a super simple ranch dressing to toss it in and you’ll probably never buy ranch from the store again. Hope you give it a try!
You could make it low carb by omitting the chickpea pasta and if you don’t like the bacon, sub with some grilled mushrooms.
Vegan bacon crisped in a pan and chopped
Chickpea pasta cooked per box and cooled
Fresh romaine lettuce chopped
Cherry tomatoes halved
2 avocados chopped
1/2 cup vegan Mayo
1/2 cup vegan sour cream
1 tablespoon dill
1 tablespoon parsley
Splash of water
A few sprigs of fresh green onion
Dash onion and garlic powder
Salt and pepper to taste
First make your ranch dressing and set aside: couldn’t be more simple as Just toss all the dressing ingredients into a blender and blitz it and that’s it. You have a yummy ranch dressing! Next cook and drain your pasta. You’ll want to shock it in cold water so it’s completely cooled. Cook your vegan bacon by cooking in a pan lightly coated in olive oil. Once cooled chop it and then toss everything together well and serve. Can’t get more simple than this and takes less than 30 minutes to make.
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