Recipe from One Dish Vegan by Robin Roberston
Harvard Common Press
1 Tbs. pure maple syrup
1 Tbs. wheat-free tamari
2 tsp. liquid smoke
2 tsp. olive oil
1 tsp. nutritional yeast
1 tsp. smoked paprika
1/2 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. salt
1 (15.5 oz.) can chickpeas, rinsed and drained
1 small mango, pitted, peeled and chopped
3 Tbs. lime juice
1 to 2 Tbs. agave nectar or pure maple syrup
2 tsp. Dijon mustard or 1/2 tsp. sriracha sauce
1/2 tsp. liquid smoke
Salt and pepper
8 ounces spinach or watercress (or a combination), thick stems removed
1 ripe Hass avocado
- For the smoky chickpeas: Preheat the oven to 375ºF. Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray.
- Please all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days.
- For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons of water as needed to achieve the desired consistency. Season lightly with salt and pepper and blend again, then taste and adjust seasoning if needed.
- For the salad: Place the greens in a large salad bowl or mount onto individual plates. Top with chickpeas. Pit, peel and dice the mango and avocado, or use a small melon baller to scoop them into balls,then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side.