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Baharat Portobellos Chickpeas, Pickled Beet, Carrot & Spinach Salad

January 16, 2017

Baharat Portobellos Chickpeas, Pickled Beet, Carrot & Spinach Salad

Get fit in this hearty veg-centric dish Baharat Portobellos Chickpeas, Pickled Beet, Carrot & Spinach Salad. Savor its aromatic flavors bursting in every bite!

Serves 2

 

Ingredients:

  • 1 Carrot
  • 1 lemon 
  • 1/8c dried Currants
  • 1/8c pine nuts 
  • 6-8 Chives
  • 15 cilantro 
  • ½ cup pickled beets 
  • 1 ½ handfuls baby spinach 
  • ¼ red onion wedge
  • ½ red bell pepper, sides 
  • ½ yellow bell pepper, sides
  • bell peppers 
  • 2 portobello mushrooms 
  • 1 (15-ounce) can chickpeas 
  • Baharat Spice

Feta-garlic Hummus Dressing

  • ⅓ teaspoon garlic, minced
  • 1 tablespoon water
  • ⅓ teaspoon salt
  • ⅓ teaspoon pepper
  • 1 ½ teaspoons red wine vinegar
  • 1 teaspoon agave
  • 6 tablespoons hummus
  • ¼ cup feta cheese, crumbled

 

Instructions:

  1. PREP & ROAST PORTOBELLOS
    Preheat oven to 400 degrees. Wipe portobello mushrooms clean with a damp paper towel. Remove stems, if needed. Scrape gills out with a spoon. Drizzle with 1-2 tablespoons olive oil. Lightly season with salt and pepper. Rub to coat. Place mushrooms on a foil-lined baking sheet, gill-side down. Roast 15-18 minutes, or until tender.
  2. PREP ONION & BELL PEPPERS
    Meanwhile, cut root end off red onion and remove peel. Small dice onion and bell peppers into about ¼-inch pieces. Open, drain, and rinse chickpeas. Shake off excess water.
  3. START CHICKPEAS
    Heat about 1 ½ tablespoons olive oil in a large sauté pan over medium heat. Add chickpeas, bell peppers, and onion to hot pan. Sprinkle with baharat spice blend . Lightly season with salt and pepper; stir. Cook 8-10 minutes, or until onion and bell peppers soften, stirring occasionally.
  4. START SALAD
    Meanwhile, cut top off carrot and peel if desired. Grate on large holes of a box grater into a large bowl. Roughly chop baby spinach and pickled beets. Add spinach and beets to bowl with carrot.
  5. FINISH SALAD
    Zest whole lemon with a microplane (or on small holes of box grater) over salad. Halve lemon; squeeze juice from half lemon over salad, avoiding seeds. Drizzle with 1-2 tablespoons olive oil. Salt and pepper to taste. Toss to combine.
  6. FINISH CHICKPEAS
    Squeeze juice from remaining half lemon over pan with chickpeas. Add ¼ cup water and about 2 tablespoons feta-garlic chickpea sauce. Stir to combine. Remove from heat. Smash most of the chickpeas with a potato masher (or fork). Salt and pepper to taste.
  7. PREP HERBS
    Destem cilantro; roughly chop leaves. Mince chives. Add half of the herbs to the salad and toss. Add the other half to chickpeas and stir.
  8. PLATE YOUR DISH
    Divide pickled beet, carrot, and spinach salad between plates and sprinkle with currants and pine nuts. Serve mushrooms next to salad and top with baharat chickpeas. Spoon remaining feta-garlic chickpea sauce over chickpeas. 
  9. MAKE FETA-GARLIC HUMMUS DRESSING
    Combine all ingredients except feta cheese in a blender. Mix on medium speed until smooth. Whisk in feta cheese.Enjoy!

 

Click here to buy Baharat and other herbs and spices

 

Source: Green Chef

 

Photo Credit to: Green Chef




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