| OWL Venice
Spring Chopped Salad
Servings: 4 servings | Total Time: 30 minutes
With roasted sweet potatoes, watermelon radish, chickpeas, romaine, soft herbs, vegan feta and an creamy avocado oil herb dressing
- 2 heads romaine lettuce
- 1 avocado
- 1 can (16oz) chickpeas
- 2 tbsp olive oil
- 1 tsp dried coriander
- 2 watermelon radishes
- ⅓ cup roughly chopped dill
- ⅓ cup vegan feta cheese
- ½ lemon *juiced*
- ¼ cup avocado oil mayo
- 3 tbsp freshly minced parsley
- Sea salt and freshly ground pepper to taste
- Preheat the oven to 425 F. Drain the chickpeas from the can. Pat dry with paper towels. Add the chickpeas to a roasting pan and drizzle with olive, season with coriander and salt and pepper. Roast for 25-30 minutes.
- Prepare the salad by washing all of the vegetables. Chop the romaine lettuce heads into thicker shreds and add to a large salad bowl. Add the sliced radishes, dill, avocado and vegan feta cheese to the bowl as well.
- Once the chickpeas are done roasting, let cool and then add on top of the salad.
- Make the dressing by whisking together the avocado oil mayo, lemon juice and sea salt + pepper. Drizzle on top of the salad and toss. Serve it up with freshly ground pepper.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.