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This salad is bursting with colors, textures, taste, and nutrients. I love the contrast of cooked and raw veggies with the chickpeas. The meat is optional, feel free to skip it or replace it with any other protein of choice. Chickpeas themselves are filled with protein, fiber, and starch, so even without the meat, you’ve got a balanced, filling meal.
1 cup arugula
2 cups mixed greens
2 rainbow radishes, sliced
1 eggplant, thinly sliced on a diagonal
1 zucchini, thinly sliced on a diagonal
6 multicolored mini-peppers, sliced into rings
8 asparagus spears, washed and sliced on a diagonal (see note)
2 portobello mushrooms, sliced
avocado oil, for coating
Tuscanini Sea Salt, to taste
pepper, to taste
10 ounces (280 grams) skirt steak, sliced in strips
1 tablespoon avocado oil
2 tablespoons Glicks Soy Sauce or coconut aminos
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Baracke Seasoned Tahini
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice)
juice of 1 lime
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper, or to taste
1/4 cup water
1 (16.9-ounce/475-gram) package Gefen Organic Chickpeas
1 tablespoon avocado oil
1 teaspoon garlic
1/2 tablespoon salt
2 teaspoons paprika
1/4 teaspoon cayenne pepper (optional)
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Place each vegetable, sliced, into a separate baking pan. Coat vegetables in avocado oil. Season well with sea salt and pepper. Roast to a crisp texture, then let cool.
Drain and rinse chickpeas. Pat dry with paper towels and spread on a baking sheet. Drizzle with oil and toss with spices and salt. Bake for 20–22 minutes until crunchy.
Meanwhile, prepare the skirt steaks: Over low heat, sauté the steaks in avocado oil and soy sauce, mixing periodically. Season with garlic powder, salt, and pepper.
For the dressing, place all ingredients in a mini food processor and mix until a thick dressing consistency forms. If it’s pasty, it’s too thick. Add one tablespoon of water at a time until desired consistency is reached.
Arrange radish slices on two plates.
Place the roasted asparagus spears on two sides of the plate, adding the salad greens on top. Arrange the roasted vegetables over the salad.
Top the vegetables with skirt steak strips and drizzle a generous amount of dressing over everything. Top with roasted chickpea croutons for great crunch and flavor!
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Refrigeration Do the chickpeas need refrigeration?
Once chickpeas are taken out of their packaging, they should be refrigerated. Also after baking. They spoil easily if not stored properly.
Freeze croutons? Can the chickpea croutons be frozen?
I don’t think they would taste so good when they are defrosted.
These chickpeas are a great snack!
We made chickpeas once and it is our weekly shabbos staple
Thank you rorie
Looks delicious and nutritious! Always hard to find recipes that are both exciting and flavorful as well as healthy. Thank you!!