Vegan Chopped Salad with Spiced Chickpeas
Prep time
10 mins
Total time
10 mins
Recipe from Eating in the Middle by Andie Mitchell
Author: Alyssa Rimmer
Serves: 4
Ingredients
  • for the dressing:
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced (or grated)
  • 1 – 2 tablespoons finely chopped tarragon
  • Pinch of salt
  • for the salad:
  • 2 romaine hearts, chopped
  • 1 medium cucumber, peeled and chopped into bite-sized pieces
  • 1 pint grape tomatoes, halved
  • ⅓ cup chopped pitted kalamata olives
  • ½ cup thinly sliced red onion
  • 1 batch spiced chickpeas + quinoa
Instructions
  1. For the dressing, in a small bowl, whisk together the tahini, lemon juice and 2 tablespoons of water. Whisk in garlic, tarragon and salt.
  2. For the salad, in a large bowl, toss together the romaine, cucumber, tomatoes, olives and onion. Add dressing and toss to coat.
  3. Serve into bowls and top with warm spiced chickpeas.
Spiced Chickpeas + Quinoa
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
Author: Alyssa Rimmer
Serves: 4
Ingredients
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons allspice
  • 1 teaspoon ground cumin
  • Generous pinch of cayenne pepper
  • ¼ teaspoon sea salt
  • 2 (15 oz) cans of chickpeas, rinsed and drained
  • 2 teaspoons olive oil
  • ¼ cup uncooked white quinoa
Instructions
  1. Whisk together the spices in a small bowl.
  2. Pat the chickpeas dry with a paper towel and remove and skins that may have fallen off. Put them in a large resealable plastic bag with 1 teaspoon of oil and shake until coated. Add in spice mixture and shake again.
  3. In a 12-inch nonstick skillet (I have a ceramic one and LOVE it), heat the remaining oil over medium-high heat. Add the chickpeas and quinoa, and saute, shaking the pan occasionally, until they are browned and crispy. Serve on top of salad and enjoy!
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