Spiced Chickpeas and Greens Salad
Isn’t this stunning?! This salad has crunch, tang, spice, and freshness, and it’s all vegan!
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Spiced Chickpeas and Greens Salad is from our Big Fat Vegan Dinner menu. From start to finish, every part of this meal is tasty. This salad is a great start, just look how colorful it is! If that doesn’t draw you in, the first bite will have you hooked. Our Spiced Chickpeas and Green Salad is bright, fresh, and downright delicious. If you’ve been vegan-curious or just want to add a few meatless options to your regular meal prep routine, we’ve got just the thing.
As you can see, this is a vibrant dish, with several different layers of ingredients. Don’t let this deter you! Each step is fun to make, and you’ll soon see (and taste) why.
Our salad is made in four parts: hummus, marinated chickpeas, roasted eggplant, and greens. A homemade hummus is a great way to put that can of chickpeas in your pantry to use. A quick blend of the chickpeas (aka Garbanzo beans) and tahini and you’ve got a quick hummus! Just as good as any premade version you might buy at the grocery store.
Chickpeas and eggplant are staples in vegan cuisine and make a deliciously grand appearance here. Chickpeas and the roasted eggplant echo a kind of meatiness, making this salad hearty and satisfying.
Last but not least, the greens. Think Greek salad here; we’ve got arugula, romaine, cucumbers, tomatoes, kalamata olives, and cherry tomatoes. Now, time to assemble. I like to start with a layer of fresh-made hummus first, and I’ll top that with the mixed greens and garnish with marinated chickpeas. Isn’t this stunning?! This dish captures all that is good about plant-based meals, it has crunch, tang, and freshness, and it’s all vegan!
Spiced Chickpeas and Greens Salad
For hummus:
- 3/4 cup canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 1 lemons, juiced
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoons water
- Kosher salt and freshly cracked black pepper, to taste
For marinated chickpeas:
- 15 oz. can chickpeas, drained and rinsed
- 1 shallot, minced/finely diced
- 1 teaspoon calabrian chili paste (optional)
- 1/2 cup green onions, thinly sliced
- 1/2 cup jalapeños, seeded and diced small
- 4 garlic cloves, pasted
- 1/2 cup fresh parsley, minced
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 2 teaspoon honey
- 3 tablespoons olive oil
For roasted eggplant:
- 2 1/2 cups eggplant, cubed
- 1/4 cup olive oil
- 3 garlic cloves, pasted
- 2 teaspoons za’atar
For salad:
- 2 cups baby arugula, torn
- 2 cups romaine lettuce, sliced thin
- 1 cup heirloom cherry tomatoes, sliced thin
- 1 1/2 cups fresh cucumber, sliced thin
- 1/2 cup fresh dill fronds
- 1/2 cup kalamata olives, halved
- 3 fresh pita, warmed and torn in half
- 1 tablespoon za’atar
Preparation
- Preheat the oven to 400 °F and prepare a parchment lined sheet tray.
- Blend all ingredients for hummus in a food processor. Taste for seasoning and set aside.
- Mix the ingredients for marinated chickpeas, taste for seasoning and let marinade for 30 minutes.
- Warm pita bread in the oven and brush with olive oil. Rip or cut in pieces.
- Toss eggplant with olive oil, garlic, za’atar, salt and pepper.
- Roast eggplant on a sheet tray for 10 - 12 minutes. Remove from the oven and toss with chili paste.
- Toss cucumbers, dill, tomato and olives in a bowl to combine. Season with salt and pepper.
- Assemble salad on top of a bed of hummus, then layer arugula, chopped vegetables, eggplant, and half the marinated chickpeas. Repeat with remaining ingredients.
- Serve with warm pita pieces. Enjoy!
Preparation
This recipe is from Table for 12.