Our Favourite Plant Based Salad Additions

With summer salad season fast approaching we've put together some of our favourite plant based ways to take your salads to the next level using simple zero waste ingredients you probably already have in your pantry.  

These quick additions can be made in less than 5 minutes and all have the potential to turn an ordinary salad into something amazing with only a couple of ingredients.

Tamari Seed Mix
1/4c sunflower seeds
1/4c pumpkin seeds
Heat a Tbsp of coconut oil in a fry pan and add the seeds then add 1Tbsp of Tamari sauce or soy sauce if you are not gluten free. Cook on a medium heat until the seeds start popping. Take off the heat immediately (they burn easily) and let them cool completely. Done!
Tip: You can use any nuts or seeds for this you have in your pantry and a nice addition is to sprinkle some nutritional yeast on them when you add the tamari or soy.

Roasted Chickpeas
1c cooked chickpeas drained
4 Tbsp melted coconut oil (this will help add crunch once cooked)
1 tsp garlic powder
1/4-1/2 tsp himalayan salt
2 tsp paprika
Pre-heat your oven to 180 and pop the chickpeas, garlic powder, salt and paprika onto it tossing well in the melted oil well. Cook for 20-25 minutes until they are turning golden. The longer you cook these the crunchier they will be so you will soon find your preference after a couple of attempts.

Balsamic Roasted Walnuts
1/2c walnut halves
3 Tbsp melted coconut oil or olive oil
2 Tbsp balsamic vinegar
Optional: 1 Tbsp coconut sugar 
Pre-heat your oven to 180 and pop the walnuts on then toss with coconut oil and balsamic vinegar and sugar if you are using. Cook for 12-15 minutes until they are turning golden. Take out of the oven and let them cool completely. 

Roasted Hemp Seeds
1/4c hemp seeds
1 Tbsp coconut oil
Heat a Tbsp of coconut oil in a fry pan and add the seeds at a medium heat. Toss continually until for around 4-6 minutes depending on the heat. Let cool completely and then put on top of your favourite salads.