Today is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book.
Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce.
Smoky Chickpea Salad with Mango and Avocado
- 1 tablespoon (15 ml) pure maple syrup
- 1 tablespoon (15 ml) wheat-free tamari
- 2 teaspoons liquid smoke
- 2 teaspoons olive oil
- 1 teaspoon nutritional yeast
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground
- black pepper
- ¼ teaspoon salt
- 1½ cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained
- 1 small mango pitted, peeled, and chopped
- 3 tablespoons (45 ml) freshly squeezed lime juice
- 1 to 2 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard or ½ teaspoon sriracha sauce
- ½ teaspoon liquid smoke
- Salt and freshly ground black pepper
- 8 ounces (225 g) spinach or watercress (or a combination), thick stems removed
- 1 ripe mango
- 1 ripe Hass avocado
For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray.
Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days.
For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed.
For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission