There’s this little café in West Hollywood that I love. Everything on their menu is absolutely delicious and service is beyond excellent. One of my fave item is their Power Salad. I love it so much I decided to try to make it myself at home. Pretty close, pretty good…The original recipe calls for raw kale but I didn’t have any so I used mixed greens instead. I made up my own quantities and my own Tahini dressing which you can find here. You will find the original at V Café in West Hollywood, CA. If you’re ever in the area, make sure to pay them a visit! In the meantime, enjoy this simple but delicious and super healthy salad at home.

Power Salad
Course: Salad
Cuisine: Vegan
Servings: 2
  • 3 handfuls Leafy greens or Raw Kale
  • 1 large Tomato (cut in cubes)
  • 1 medium Avocado (cut in cubes)
  • 1/2 Cup Edamame (shelled)
  • 1/2 Cup Garbanzo Beans (cooked)
  • 1 1/2 TBSP Red Onion (chopped)
  • 1/4 cup Roasted Almonds (crushed)
  1. Fill large salad bowl with greens then add all ingredients and mix well before adding the Tahini dressing.


For my very first post (yay!) I’d like to share a recipe from home, Morocco: Moroccan Chickpeas! This dish is totally vegan and absolutely yummy! Quick and easy to make, you can serve it with rice or quinoa. Enjoy!

Moroccan Chickpeas
Course: Main Course
Cuisine: Moroccan
Servings: 2
  • 1 can Chickpeas (about 400 grams)
  • 1 Large Yellow Onion (chopped)
  • 2 cloves Garlic (minced)
  • 2 TBSP Olive Oil
  • 1/2 tsp Turmeric
  • 1/4 cup Cilantro (chopped)
  • 1/4 tsp Ginger
  • 1/4 tsp Cumin
  • Salt (to taste)
  1. Sauté onion and garlic in olive oil with all the spices in a large pan on medium heat.

  2. When onions are golden, add chickpeas and sauté for about 2 to 3 minutes on high heat.

  3. Add cilantro and continue cooking until chickpeas are golden or brown.

  4. Add salt to taste then serve!