Name: Gluten Free Cleopatra Salad with Spicy Chickpeas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 tablespoons tahini; 1 tablespoon extra-virgin olive oil; 1-2 teaspoons Sriracha (or to taste); Kosher or fine sea salt (to taste); 2 cups well-cooked chickpeas (drained); ⅓ cup unsweetened coconut milk yogurt (or other dairy-free yogurt); ⅓ cup raw cashews (dry); ¼ cup extra-virgin olive oil; 1 garlic clove (minced); ½ teaspoon gluten-free Dijon mustard; 1 tablespoon fresh lemon juice; ¼ cup cilantro or parsley (chopped); 10-20 drops pure plain liquid stevia (or to taste); Kosher or fine sea salt (to taste); Freshly ground black pepper (to taste); 1 head romaine lettuce (shredded); 3 green onions (light green and white parts only, sliced); ½ English cucumber (cut in quarters lengthwise and sliced)

Instructions

Make the chickpeas:

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Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or spray with gluten-free nonstick cooking spray. In a medium bowl, whisk together the tahini, oil, Sriracha, and salt. Add chickpeas and toss to coat well.
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Spread the chickpeas evenly onto the baking sheet and scrape any extra tahini mixture over them. Bake for 30-45 minutes, stirring after 20 minutes, until the coating is dry and some chickpeas are beginning to brown. Remove from heat and allow to cool to room temperature.

Meanwhile, make the dressing:

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In a blender, combine all ingredients and blend until smooth. Taste and adjust seasonings.

Assemble the salad:

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In a large bowl, place the romaine, green onion, and cucumber. Add dressing and toss to coat. Divide the salad evenly among 4 plates and top each with ¼ of the chickpeas. Serve.

Gluten Free Cleopatra Salad with Spicy Chickpeas Recipe