Escarole Salad
Flavorful meal salad of butter escarole, savory chickpeas, sweet pineapple and dried apricots, mint and lemon.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course dinner, lunch, Main Course, salsa
Cuisine American, california, fusion
Servings 3
Calories 533 kcal
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
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.
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