This salad is bursting with rich smokehouse-style flavor; with paprika dressing and a mild, easy barbeque-style marinade that smothers these darling roasted chickpeas. Make this when you’re craving a delicious balanced meal of leafy greens, pan-roasted barbequed chickpeas, creamy avocado and crunchy veggies.
Ingredients
- 2 tablespoons olive oil
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 tablespoon tamari
- 1 rounded tablespoon tomato paste
- 1 tablespoon pure maple syrup
- 1 teaspoon liquid smoke (preferably hickory)
- 2 tablespoons nutritional yeast
- 6 cups baby spinach or mixed salad greens
- 1 red onion, thinly sliced
- ½ pint cherry tomatoes, sliced in half
- 1 big, ripe avocado, diced
- ½ cup julienned carrot
- Freshly ground black pepper to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 tablespoon pure maple syrup
- 1½ teaspoons smoked sweet or hot paprika
- ½ teaspoon smoked salt or regular salt
Preparation
Preheat a large skillet over medium-high heat, then add the olive oil and tilt the pan to coat the bottom with oil. Add the chickpeas and fry for about 6 minutes or until golden. Whisk together the tamari, tomato paste, maple syrup and liquid smoke. Pour over the chickpeas, reduce the heat to low and simmer for 4 minutes, stirring occasionally. Turn off the heat and cover to keep warm.
Meanwhile, tear the greens into bite-size pieces, wash and spin dry. Transfer to a large salad bowl and add the onion, tomatoes, avocado and carrot. Whisk together all of the dressing ingredients and pour over the salad. Toss the vegetables to coat with dressing and divide the salad among serving bowls.
Sprinkle nutritional yeast over the warm chickpeas and stir to coat. Top the salad with hot chickpeas and a twist of freshly ground black pepper to taste, and serve it up!
