Escarole Salad

This flavorful vegan escarole salad combines fresh escarole, with savory "bacon" chickpeas, sweet pineapple, dried apricots, mint and lemon.

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Prep Time 10

Cook Time 20

Course dinner, lunch, Main Course, salsa

Cuisine American, california, fusion

Servings

Calories 533 kcal

Equipment

sheet pan, bowl

Ingredients

For Salad base

4 cups escarole washed and chopped
1 cup pineapple chopped
1 avocado peeled and chopped
5 each dried apricots sliced thin
4 tbsp slivered almonds
2 tbsp mint chopped
1 tbsp extra virgin olive oil
1 Lemon squeezed
1 pinch salt and pepper

For "bacon" chickpeas

15 oz chickpeas drained well
1 tsp extra virgin olive oil
1 tsp maple syrup
1 tsp soy sauce
½ tsp smoked paprika

Instructions

For salad

To a bowl add escarole, apricots and pineapple, avocado, almonds and mint.
Drizzle oil and squeeze lemon, add salt and pepper and then mix well with your hands

For "Bacon" Chickpeas

Preheat oven to 400
Toss Chickpeas with olive oil, soy sauce, maple syrup, and smoked paprika the put on a sheet pan.
Bake for 15 minutes, tossing every 5 minutes so that the soy sauce and maple do not burn. These chickpeas will be firm and meaty, not crispy when finished.

Nutrition

Calories: 533kcalCarbohydrates: 64gProtein: 19gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gSodium: 157mgPotassium: 1206mgFiber: 21gSugar: 17gVitamin A: 1987IUVitamin C: 59mgCalcium: 177mgIron: 6mg

Keyword chickpeas, Easy, healthy, salads

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