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.
Course
Salad
Cuisine
American
Keyword
roasted chickpea salad, roasted chickpeas
Yields4servings
AuthorRobin Robertson
Ingredients
Smoky Chickpeas:
1tablespoon(15 ml) pure maple syrup
1tablespoon(15 ml) wheat-free tamari
2teaspoonsliquid smoke
2teaspoonsolive oil
1teaspoonnutritional yeast
1teaspoonsmoked paprika
½teaspoononion powder
¼teaspoonfreshly ground
black pepper
¼teaspoonsalt
1½cups(246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained
Dressing:
1small mango pitted, peeled, and chopped
3tablespoons(45 ml) freshly squeezed lime juice
1 to 2tablespoonspure maple syrup
2teaspoonsDijon mustard or ½ teaspoon sriracha sauce
½teaspoonliquid smoke
Salt and freshly ground black pepper
Salad:
8ounces(225 g) spinach or watercress (or a combination), thick stems removed
1ripe mango
1ripe Hass avocado
Instructions
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.