Smokehouse Chickpeas 'N' Greens Salad From 'Salad S

Name: Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (14-ounce) can chickpeas, drained and rinsed; 1 tablespoon tamari; 1 rounded tablespoon tomato paste; 1 tablespoon pure maple syrup; 1 teaspoon liquid smoke (preferably hickory); 2 tablespoons nutritional yeast; 6 cups baby spinach or mixed salad greens; 1 red onion, thinly sliced; 1/2 pint cherry tomatoes, sliced in half; 1 big, ripe avocado, diced; 1/2 cup julienned carrot; Freshly ground black pepper to taste; 2 tablespoons apple cider vinegar; 1 tablespoon olive oil; 1 shallot, minced; 1 tablespoon pure maple syrup; 1 1/2 teaspoons smoked sweet or hot paprika; 1/2 teaspoon smoked salt or regular salt

Servings: persons

2 tablespoons olive oil
1 (14-ounce) can chickpeas, drained and rinsed
1 tablespoon tamari
1 rounded tablespoon tomato paste
1 tablespoon pure maple syrup
1 teaspoon liquid smoke (preferably hickory)
2 tablespoons nutritional yeast
6 cups baby spinach or mixed salad greens
1 red onion, thinly sliced
1/2 pint cherry tomatoes, sliced in half
1 big, ripe avocado, diced
1/2 cup julienned carrot
Freshly ground black pepper to taste
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 shallot, minced
1 tablespoon pure maple syrup
1 1/2 teaspoons smoked sweet or hot paprika
1/2 teaspoon smoked salt or regular salt

1
Preheat a large skillet over medium-high heat, then pour in the olive oil and tilt the pan to coat the bottom with oil. Add the chickpeas and fry for about 6 minutes, or until golden. Whisk together the tamari, tomato paste, maple syrup, and liquid smoke. Pour over the chickpeas, reduce the heat to low, and simmer for 4 minutes, stirring occasionally. Turn off the heat and cover to keep warm.
2
Meanwhile, tear the greens into bite-size pieces, wash, and spin dry. Transfer to a large salad bowl and add the onion, tomatoes, avocado, and carrot. Whisk together all of the dressing ingredients and pour over the salad. Toss the vegetables to coat with dressing and divide the salad among serving bowls.
3
Sprinkle nutritional yeast over the warm chickpeas and stir to coat. Top the salad with hot chickpeas and a twist of freshly ground black pepper to taste, and serve it up!

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (14-ounce) can chickpeas, drained and rinsed, 1 tablespoon tamari, 1 rounded tablespoon tomato paste, and more.

Yes, Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai' falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions