Crazy salad, shwarma roasted chickpeas, yellow curry vinaigrette

Crazy salad- For retreats I usually do this salad with tofu marinated and baked in the shwarma sauce, but at home I'm more likely to make it with chickpeas. Crazy salad was inspired by a salad I used to make with the first retreat catering chef I worked for. Of course it's versatile, the toppings mentioned are my favorite, but you can include whatever you have. I do insist that you include the herbs and the mango, they're wonderful with the dressing. I also use this dressing for the salad with my Thai menu- cucumbers, red peppers, purple cabbage, shaved carrot, mango, green papaya and curried cashews.

Yellow curry vinaigrette

1 c olive oil

1 c apple cider vinegar

3/4 c honey or agave

2 T fresh minced ginger

1 T dijon mustard

1 T curry powder

3/4 t salt

1/2 t pepper

1/8 t cinnamon

1/8 t ground cloves

Puree all in a blender until well combined and emulsified. Keeps a really long time in the fridge.

Shwarma roasted chickpeas or tofu

¼ c lemon juice

2 T olive oil

3 cloves garlic

½ a red onion, sliced

1 t salt

½ t pepper

2 t cumin

2 t paprika

½ t turmeric

⅛ t chili flakes

1/16 t cinnamon

1 - 1½ c cooked chickpeas or 14 oz tofu

Whisk together all ingredients for the marinade. If using tofu, cut it into slabs or cubes, quickly blot excess moisture from tofu and top with the sauce. If using chickpeas, toss with the sauce. Marinate chickpeas or tofu for 2 hours. Spread out on a parchment paper lined baking sheet and roast at 375 for about 25 minutes. The tofu should be firm and just starting to get crispy, and the chickpeas should be shrunken and crispy.

Other crazy salad fixings-

Romaine and red leaf lettuce

Carrot, celery, fennel, red peppers, mango, dried apricots and prunes, cilantro, mint, toasted sliced almonds

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