Name: Summer Spinach Salad with Chickpea Olive Crumble
Ingredients: 2 tablespoons sun dried tomato, dry or packed in olive oil; 15 oz can chickpeas, drained, or 1½ cups cooked chickpeas or white beans; ½ cup Kalamata olives; 3 tablespoons hemp seeds; 1 teaspoon dried oregano, or a mix of oregano, thyme, and basil; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ½ teaspoon red pepper flakes; 1 tablespoon nutritional yeast, use more or less to preference; 2 teaspoons extra virgin olive oil, divided, or oil from your oil-packed sun-dried tomatoes; 6 to 7 ounces greens of choice, such as a mix of chopped romaine lettuce and baby spinach; 1 cup chopped cucumber; 1 cup sliced cherry tomatoes, or more; 3 tablespoons tahini; 3 tablespoons non-dairy yogurt, use soy-free and/or nut-free, if needed; 2 tablespoons lemon juice; ½ teaspoon garlic powder; ½ teaspoon oregano, or dill, or a mix of herbs of choice; ¼ teaspoon salt; 2 tablespoons fresh herbs, such as parsley, cilantro, or green onion; lemon zest, vegan Parmesan, black pepper; sprouts or microgreens

Ingredients

For the Chickpea Olive Crumble

2 tablespoons sun dried tomato, dry or packed in olive oil
15 oz can chickpeas, drained, or 1½ cups cooked chickpeas or white beans
½ cup Kalamata olives
3 tablespoons hemp seeds
1 teaspoon dried oregano, or a mix of oregano, thyme, and basil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon red pepper flakes
1 tablespoon nutritional yeast, use more or less to preference
2 teaspoons extra virgin olive oil, divided, or oil from your oil-packed sun-dried tomatoes

For the Salad Bowl

6 to 7 ounces greens of choice, such as a mix of chopped romaine lettuce and baby spinach
1 cup chopped cucumber
1 cup sliced cherry tomatoes, or more

For the Dressing

3 tablespoons tahini
3 tablespoons non-dairy yogurt, use soy-free and/or nut-free, if needed
2 tablespoons lemon juice
½ teaspoon garlic powder
½ teaspoon oregano, or dill, or a mix of herbs of choice
¼ teaspoon salt
2 tablespoons fresh herbs, such as parsley, cilantro, or green onion

For Garnish

lemon zest, vegan Parmesan, black pepper
sprouts or microgreens

Steps

Make the chickpea crumble.

Heat the oven to 400°F (205° C) and cover a baking sheet with parchment paper. Pulse the sun-dried tomato in a food processor until coarsely chopped. Add the remaining crumble ingredients with only 1 teaspoon of the oil. Pulse for about 5 seconds, stop, and pulse again until everything is chopped to a coarse meal rather than a paste.
Spread the mixture over the parchment-lined sheet, breaking any large chunks into smaller ones. Drizzle with the remaining teaspoon of oil and bake for 15 minutes. Rearrange the mixture, moving center pieces to the edges and edge pieces into the center. Bake for another 5 to 10 minutes according to the texture you prefer. Bake longer for a very crisp result, keeping in mind that smaller crumbs may over-roast. Take out of the oven.

Meanwhile, assemble the salad and make the dressing.

If not already chopped, chop the greens, cucumber, and tomatoes and put them in a bowl.
Mix all the dressing ingredients thoroughly in a small bowl for half a min. Add enough water for a pourable dressing; the tahini and non-dairy yogurt consistency may call for 1 to 3 tablespoons water. Taste and adjust the flavor, adding salt if needed. Keep the dressing on the saltier side because the greens and vegetables are unsalted.
Pour about 2/3 of the dressing into the salad bowl and toss well. Put the warm chickpea crumbles on top, add sprouts if desired, and drizzle over the remaining dressing. Garnish with lemon zest, black pepper, and vegan Parmesan. Serve as-is or toss everything together before serving. To keep the crumbles crisp, especially for a gathering or lunch, leave them on top.