Typically I’m not a huge fan of salad. I’ll eat them if they’re creative and interesting, but salad is forever ruined for me because a gross, boring, bland salad is always the go-to vegetarian or vegan option when you’re stuck dining at a place that isn’t veg-friendly. My sister, who is also vegan, will not eat salad or lettuce of any kind, but I’m a little bit more forgiving. Especially when it comes to creamy, peppery Caesar salad dressing.
I can’t believe I’m saying this, but this salad was so incredibly delicious and actually HEALTHY! A healthy recipe from Guy Fieri! I don’t know why it took me this long to roast chickpeas, but I’m now going to be constantly making and snacking on them. This dish is satisfying, simple and would be perfect for a lazy late summer dinner.
The first food I ever learned how to cook myself was instant ramen. Specifically Top Ramen‘s “oriental” flavor (Can someone please change that name? Ugh), which is accidentally vegan. When I saw Fieri’s Wakka Wakka salad recipe, which is basically a cabbage salad accented by crunchy, uncooked ramen noodles, I was instantly transported back to my days of munchin’ on raw ramen blocks while sitting on the floor of my mother’s kitchen. I adjusted the dressing and added a few handfuls of spinach to this salad so that it would have at least some nutritional value, but you can add whatever veggies you like.
Fieri serves this salad atop a pile of fried wontons, but this is also optional (although very delicious). If you choose to go this route, it may be hard to find wonton wrappers without egg. I couldn’t find any at my local grocery store or Whole Foods and had to pay a visit to Chinatown to get egg-free wonton skins. Still, worth it!
Recipe and more photos below the cut. Enjoy!
This recipe is based on Fieri’s “Jimmy’s Favorite Garlic Bread” recipe, which I turned my nose up at upon reading for the first time. Who puts mayo in garlic bread? That’s sacrilegious.
I hated mayonnaise before going vegan. It never appealed to me and I almost never ate it. Veganaise, however, is a different story. I use it for everything. Dressings, sauces, anything that needs a bit of creamyness. I’ve even been caught eating it right out of the jar. It’s delicious. But whatever your vegan mayo of choice is, you’ll want to use it here. I know it seems kinda gross, but I assure you this is probably the best garlic bread I’ve ever had in my life. The garlic “butter” creates a delicious, fluffy layer on top of the bread. I ate mine along side a caesar salad (again, using Veganaise) and it was divine.
Here’s the recipe: