This fresh and nutritious salad makes a perfect side or main course at lunch or dinner

Reducing your dairy consumption is easy with this tasty vegan salad from Spread’ Em Kitchen Co. nut-based cheeses.



  • 1 bunch of broccolini, trimmed 1 can of chickpeas, rinsed
  • 2 cups of arugula
  • 2 tbsp olive oil
  • ⅓ of Spread 'Em Kitchen Co. The Meadow cheeze
  • ¼ cup sliced almonds

  • ½ lemon

  • Salt and pepper
  • A splash of olive oil for dressing


  1. Preheat the oven to 400 F.
  2. Place the broccolini and rinsed and dried chickpeas on a baking tray.
  3. Drizzle over 2 tbsp of olive oil. Toss to coat.
  4. Cook for approximately 20 minutes or until the broccilini are crips tender and chickpeas golden. Season with salt and pepper.
  5. On a serving dish layer broccolini, arugula, chickpeas, pieces of The Meadow.
  6. Garnish with almonds.
  7. Squeeze the juice from lemon all over the top and toss together with a splash of olive oil. Enjoy!

Serves: 4; Prep time: 20 minutes; Cook time: 25 minutes