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Categories:
olive oil chickpeas tamari tomato paste maple syrup liquid smoke nutritional yeast baby spinach red onion cherry tomatoes big carrot freshly ground black pepper apple cider vinegar olive oil shallot maple syrup sweet salt
Viewed: 33 - Published at: 7 years agoIngredients
- 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
- 1/2 pint cherry tomatoes, sliced in half
- 1 big, ripe avocado, diced
- 1/2 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
- 1 1/2 teaspoons smoked sweet or hot paprika
- 1/2 teaspoon smoked salt or regular salt
Method
- Preheat a large skillet over medium-high heat, then pour in 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!
