Course dinner, lunch, Main Course, mezze, Salad, starter
Cuisine california, fusion, Mediterranean
Servings 4
Calories 466kcal
Ingredients
For Crispy Chickpeas
215 ozcans chickpeasdrained
1tbspolive oil
1tspground cumin
1tbspground coriander
1tspgarlic powder
1pinchsalt
For Salad
3cupsescaroleor any hardy lettuce, chopped
1roasted orange bell pepperroasted and chopped
2cupsgreen cabbageshredded
2cupsred cabbageshredded
¼cupparsleychopped
¼red onionsliced
For Dressing
½cupsesame tahini
¼ cupwater
2lemonsjuiced
½tspgarlic powder
¼ tspsalt
1tspmaple syrup
Instructions
For Crispy Chickpeas
Preheat oven to 400
Toss the drained chickpeas with the olive oil, cumin, coriander, garlic powder and salt. Place them on a sheet pan in a single layer, along with the bell pepper cut in quarters. Bake for 30 minutes. Set aside to cool.
For Salad
Chop the escarole, cabbage, onion and parsley uniformly for the salad and put them into a large bowl. Once the roasted bell peppers are cool, seed and chop and add to the salad bowl.
For Dressing
Make the dressing by combining tahini, water, lemon, garlic powder, salt and maple syrup and mixing until smooth and creamy
Assembly
Toss the salad with half of the dressing. Top with the crispy chickpeas and the remaining creamy lemon tahini dressing.