This hearts of palm salad recipe is the perfect healthy lunch, or dinner recipe. It's easy to make, made with whole foods plant based ingredients, and is delicious of course! This recipe is: vegan, oil-free, gluten-free, and refined sugar-free.
Make the batter for the hearts of palm. Make the "eggy" mixture by combining the ground flaxseed and plant based milk. Combine the almond flour, oat flour, garlic powder, onion powder, and Italian seasoning together. Mix until evenly combined.
Strain and rinse the hearts of palm and add them to the flaxseed mixture and coat. Transfer to the breading and toss until coated evenly. Place on a nonstick, or lightly sprayed baking sheet. Place in the oven to bake for 20 minutes, or until crispy and golden.
While hearts of palm is baking, add the coconut aminos to the chickpeas, toss, and place in the air-fryer. Fry on high for 15 minutes. If you don't have an air-fryer, place on another baking sheet in the oven and bake for 20-25 minutes.
Make the dressing by combining the tahini, coconut aminos, and water and mix until smooth.
Once the hearts of palm and chickpeas are done, assemble the salad. Add the spring mix to a large bowl. Chop the cherry tomatoes in half and add. Cut the avocado into strips and add. Add the hearts of palm and chickpeas and toss with the tahini dressing. Enjoy!
Keyword hearts of palm, oil-free salad, spring salad, tahini dressing