Smokehouse chickpeas 'n' greens salad from 'salad samurai'

Discover the smoky essence of our Smokehouse Chickpeas 'n' Greens Salad. A tantalizing blend of flavors that will elevate your taste buds!

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
• 1/2 pint cherry tomatoes, sliced in half
• 1 big, ripe avocado, diced
• 1/2 cup julienned carrot
• Freshly ground black pepper
• 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

Instructions:

1. Heat up a big skillet on medium-high heat, then add the olive oil and move the pan around to spread the oil across the bottom. Put in chickpeas and cook for around 6 minutes, until they turn golden brown. Mix tamari, tomato paste, maple syrup, and liquid smoke in a bowl. Pour the mixture over the chickpeas, lower the heat to simmer, and let it cook for 4 minutes, stirring from time to time. Turn off the heat, cover the skillet to keep it warm.
2. While that’s cooking, tear the greens into small pieces, wash them, and dry them well. Put them in a large salad bowl along with onion, tomatoes, avocado, and carrot. Whisk all the dressing ingredients together and pour it over the salad. Mix the vegetables with the dressing and then distribute the salad into individual serving bowls.
3. Sprinkle some nutritional yeast over the warm chickpeas and stir them to cover. Add the hot chickpeas on top of the salad, season with freshly ground black pepper to your liking, and it’s ready to be served!

Summary:

• Calories: 1657 kcal
• Fat: 84 g
• Protein: 59 g
• Carbs: 193 g
• Potassium: 3331 mg
• Magnesium: 327 mg