Description
Makes 4 side salads or 2 meal-sized salads
Ingredients
Scale
For the crispy chickpea topping:
- 1 15 oz can chickpeas, rinsed and drained
- 1/2 cup shelled pistachios
- 3 pitted and chopped Medjool dates
- 1/4 cup sesame seeds
- 1 tablespoon olive oil
- Zest of 1 orange
- 1 teaspoon fine grain sea salt
For the orange tahini dressing:
- 1/2 cup tahini
- Juice of 1 orange
- 2 cloves of garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon fine grain sea salt
- 1/2 teaspoon smoked paprika
To assemble:
- 2–3 cups of lettuce or little gem halves
- 1/4 cup of fresh cilantro, torn
- 1/4 cup of fresh mint, torn
Instructions
- Pre-heat the oven to 375F and line a baking sheet with parchment paper.
- Place the chickpeas on the baking sheet with nothing on them and bake for 25 minutes or until browning at the edges. Then, remove them from the oven.
- Add the pistachios, dates, sesame seeds, olive oil, orange zest, and salt to the chickpeas. Toss to combine until evenly coated. Bake for 2-3 more minutes in the oven or until the sesame seeds are golden.
- Make the orange tahini dressing by combining all of the dressing ingredients in a blender until homogeneous. If you don’t have a blender, just mince the garlic and then whisk it together in a bowl with all other dressing ingredients.
- Assemble your salads by first placing the lettuce or little gem halves, then the fresh herbs, then the dressing, and lastly the date and chickpea mixture. Serve and enjoy!