Gluten Free Cleopatra Salad with Spicy Chickpeas Recipe
Servings: 4 Servings
Calories: 461kcal
Ingredients
For the chickpeas:
- 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
For the dressing:
- 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
For the salad:
- 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:
- 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.
- 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:
- In a blender, combine all ingredients and blend until smooth. Taste and adjust seasonings.
Assemble the salad:
- 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.
Nutrition
Calories: 461kcal | Carbohydrates: 37g | Protein: 14g | Fat: 30g | Saturated Fat: 4g | Sodium: 62mg | Potassium: 827mg | Fiber: 10g | Sugar: 8g | Vitamin A: 13850IU | Vitamin C: 15.8mg | Calcium: 149mg | Iron: 5.4mg