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I make this salad for every single barbecue I host. The only thing I switch up is the protein I put in it. This one a little more high-end due to the pulled beef.
1 and 1/2 pounds kalichel
1/2 cup barbecue sauce, such as Gefen
1 package Tuscanini Chickpeas, drained
1 tablespoon za’atar
2 teaspoons oil
1/2 cup Gefen Mayonnaise
1 tablespoon Heaven & Earth Lime Juice
1 avocado
2 tablespoons water
lettuce
1 cup canned corn, drained
1 Roma tomato, diced
1/4 red onion, minced
taco chips
Place the kalichel in a pan. Pour sauce over it, cover tightly, and bake for eight hours at 200 degrees Fahrenheit (I usually do this overnight).
Shred and set aside until ready to serve.
Toss all ingredients together. Place on a baking sheet and roast at 400 degrees Fahrenheit for 40 minutes.
Using a food processor or immersion blender, blend all ingredients together.
Arrange lettuce in a bowl. Top with pulled beef, vegetables, and taco chips. Drizzle dressing over everything.
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How long would the dressing stay fresh? If it won’t stay fresh long, can the dressing be frozen?