Prep Time
15 mins
Cook Time
10 mins
Chill (Optional)
1 hr
Total Time
25 mins
Servings: 10
Calories: 287 kcal
Ingredients
- 1/2 head lettuce shredded
- 1 medium red onion diced
- 2 cups frozen or freshly boiled peas
- 1 red bell pepper diced
- 1 large cucumber seeded & diced
- 8 oz. can chickpeas drained & rinsed
- 2 cups dairy-free cheddar "cheese" shredded
Coconut bacon
- 1 cup coconut chips (not shredded)
- 1 Tbsp. avocado oil
- 1 Tbsp. tamari
- 1-1/2 tsp. liquid smoke
Dressing
- 1/2 cup plant-based mayonnaise
- 1/2 cup dairy-free sour cream
- 1 Tbsp. apple cider vinegar
- 1-1/2 tsp. agave
- 1/3 cup green onions chopped
- 1 Tbsp. fresh dill minced
- 1/4 tsp. Himalayan pink salt
- 1/4 tsp. ground black pepper
Instructions
-
Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
-
In mixing bowl, combine coconut bacon ingredients and mix until fully coated.
-
Place coconut flakes on baking sheet and bake for 10 minutes. Remove from oven and cool.
-
In mixing bowl, mix dressing ingredients until smooth. Refrigerate covered until ready to use.
-
Cook peas according to package instructions and drain well. Set aside to cool.
-
In trifle or large bowl, layer salad with lettuce on bottom followed by red onion, peas, bell pepper, cucumber, chickpeas and cheese.
-
Top salad with dressing and refrigerate for at least 1 hour.
-
Remove when ready to serve and garnish with coconut bacon and extra dill. Serve chilled.
Recipe Notes
- Refrigerate overnight for best results.
- Shop these ingredients and more at Vitacost.com.
Nutrition Facts
Amount Per Serving (1 g)
Calories 287
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Sodium 484mg20%
Potassium 229mg7%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 5g6%
Protein 4g8%
Vitamin A 776IU16%
Vitamin C 30mg36%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.