Plant Based Korean BBQ Chik’n Salad with Hummus Dressing

Dinner, Lunch, Main Dish

This Plant Based Korean BBQ Chik’n Salad with Hummus Dressing was made using plant based Korean BBQ chik’n, chickpeas, Kalamata olives, red pepper, grape tomatoes and green onions.  I added some hummus to serve as the salad dressing, along with Italian seasoning.  This salad was bursting with flavor!



Plant Based Korean BBQ Chik’n Salad with Hummus Dressing

1/2 of a small head of artisan lettuce
1 Pint of tomatoes, halved
1 8 oz. package of Korean BBQ Chik’n, chopped
1 Can of chickpeas, rinsed and drained
1/2 Red pepper, chopped
1 Pint of cherry tomatoes, halved
2 stalks of green onion, sliced
8 Kalamata olives, sliced, or as desired
1 Cup of vegan feta cheese, crumbled
1 Container of plain hummus, add as desired
1 Tablespoon of Italian seasoning
Sprinkle of pepper
-Slice the artisan lettuce and lightly rinse. Lay flat and pat dry. Add lettuce to your favorite serving plate. Set aside.
-To assemble the salad, in a large bowl add the cherry tomatoes, plant based Korean BBQ Chik’n, vegan feta cheese crumbles, Kalamata olives, seasoning and hummus as desired. Toss to serve. Garnish with fresh basil, serve and enjoy!



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