Updated: May 11
We grew up in Barbados and while I (Taymer) loved farm fresh crunchy veggies, Ramon was like a typical guy who avoided salads until he got older. We love our parents but they were not salad warriors; salads were offered but they were not exciting. This is where we come in. We wanted to enjoy salads that you could write home about, salads that would make you forget a cooked meal for weeks and salads that nourished you from the inside out.
This chickpea salad has a bit of an international flair, melding different cultures together. There are 3 dressings in this recipe but they are easy to put together and one is just a store bought sauce and it does not have a lot of salad participants so it is nice on the budget.
Chickpeas are really nice in salads because they can be roasted to have a characteristic of being crunchy on the outside and soft and fluffy on the inside. They tend to soak up salad dressings easily like a high protein crouton!
Roasted carrots bring a beautiful velvety texture to salads. Usually carrots go in as raw salad arsenals but this time we wanted the carrot to shine differently and salt roasting would make you look at carrots differently in the future.
The cashew dressing is our "everything dressing" that brings a cheesy, creamy addition to that salad that pairs well with the simple light vinaigrette and also marries well with a dash of tabasco sauce.
Yes hot sauce belongs on salad because we said so.
We have been going on and on about this salad so let's get into this recipe.
1 can of chickpeas (drained) 2 tablespoons olive oil 1/8 teaspoon pink salt 1/2 teaspoon coarse black pepper 1 head of romaine lettuce (washed and chopped) 1 cucumber (with skin on, chopped) 1/4 cup Italian parsley 1 small white onion (thinly sliced) 1 large carrot 1 cup of iodized salt for roasting (yes this is not a typo)
Dressing 2 - Tabasco Sauce
Just tabasco sauce.
Dressing 3 - Cheesy Cashew 1/2 cup soaked raw cashews 1/4 lemon juice salt to taste 1 teaspoon garlic powder or 1 clove garlic 1 tablespoon nutritional yeast flakes 1 tablespoon neutral oil A few tablespoons of water to get your mixture to dressing consistency.
How To Do It Turn on the oven to 400 F/ 200 C. Place the carrot in a small baking pan like a loaf pan and cover in it salt. Bake for 40 minutes until carrot is fork tender. When you remove the carrot from the salt bed dust it off. Simultaneously cover the chickpeas in oil, black pepper and salt. Roast them for 30 minutes checking in on them halfway through the cooking process. Set aside to cool for a bit before adding them on your salad. Make vinaigrette, how? In a bowl, whisk the oil, apple cider vinegar, crushed garlic, pink salt and sugar together. Now for the Cheesy Cashew.
Blend cashews, lemon juice, salt, garlic powder, nutritional yeast flakes, oil and water together until you have a fairly smooth consistency. You do not want it to be super smooth as the nuts not blended will give texture and character to the salad. Assemble the salad in a big beautiful bowl. Mix in the vinaigrette with the romaine lettuce so it coats every leaf and place that in the bowl. Sprinkle in onions, parsley, cucumber and slice that roasted carrot thin and make it look pretty. Place the roasted chickpeas in the middle of the salad and drizzle on tabasco sauce and cheesy dressing. Dig right in and thank us later! Island Love Tip
Oh that salt you roasted your carrots with can be reused in salting the pot for pasta.