SALAD INGREDIENTS:
4 cups green salad mix (I used an organic one by Earthbound Farms)
2 cups shredded red or other color cabbage
1.5 cups chickpeas
1 cup roasted red pepper, chopped (I used some from a jar)
1 cup chopped tomatoes
1 cup sliced radishes
1 cup green onions, chopped
DRESSING INGREDIENTS:
1/4 cup vegan mayonnaise
1/4 cup vegan cream cheese or sour cream
2 teaspoons vinegar (any kind will work except balsamic)
1 teaspoon prepared mustard
2 cloves garlic, minced (about 2 teaspoons)
1/4 cup plant milk (I used almond milk)
1.5 teaspoons salt or to taste
Mix the salad ingredients — green mix, cabbage, rinsed and drained chickpeas, radishes, tomato, red pepper, and green onions — in a large bowl. In a small bowl, combine vegan mayo, cream cheese, vinegar, mustard, garlic, plant milk, and salt and fork whip until smooth. Pour the dressing over the salad right before you plan on eating it. This would have been good with black or green olives but I forgot I had some in the cupboard.
