Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai'

Smokehouse Chickpeas ‘N’ Greens Salad

My family are so into this salad, they just devour it!  That’s no surprise with its rich somokehouse-style flavour!

There are 2 ingredient here that you might not be familiar with, and will benefit by including them into your pantry of goodness: (We’ll be using both in other recipes too)

  1. Liquid Smoke gives that divine smokiness, and a little goes a long way. Fellow South African’s can buy it from larger Woolworths outlets or online.
  2. Nutritional Yeast is a non-active yeast which offers a nutty, cheesy flavour. It’s high in Vitamin B12, making it a great addition to anyone’s dietary plan. Found in SA’s health shops
Smokehouse Chickpeas ‘N’ Greens Salad
Recipe Type: Salads
Prep time: 45 mins
Total time: 45 mins
Serves: 2
This salad is bursting with rich smokehouse-style flavour with paprika dressing and a mild, easy barbecue-style marinade that smothers these darling roasted chickpeas. Make this when you’re craving a delicious balanced meal of leafy greens, pan-roasted barbecued chickpeas, creamy avocado, and crunchy veggies.
      Roasted BBQ Chickpeas
  • 2 tablespoons olive oil
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon tamari
  • 1 rounded tablespoon tomato paste
  • 1 tablespoon pure maple syrup
  • 1 teaspoon liquid smoke (preferably hickory)
  • 2 tablespoons nutritional yeast
  • 6 cups baby spinach or mixed salad greens
  • 1 red onion, thinly sliced
  • 1/2 pint cherry tomatoes, sliced in half
  • 1 big, ripe avocado, diced
  • 1/2 cup julienned carrot
  • Freshly ground black pepper to taste
    Smoked Paprika Dressing
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons smoked sweet or hot paprika
  • 1/2 teaspoon smoked salt or regular salt
  1. Preheat a large skillet over medium-high heat, then pour in the olive oil and tilt the pan to coat the bottom with oil. Add the chickpeas and fry for about 6 minutes, or until golden. Whisk together the tamari, tomato paste, maple syrup, and liquid smoke. Pour over the chickpeas, reduce the heat to low, and simmer for 4 minutes, stirring occasionally. Turn off the heat and cover to keep warm.
  2. Meanwhile, tear the greens into bite-size pieces, wash, and spin dry. Transfer to a large salad bowl and add the onion, tomatoes, avocado, and carrot. Whisk together all of the dressing ingredients and pour over the salad. Toss the vegetables to coat with dressing and divide the salad among serving bowls.
  3. Sprinkle nutritional yeast over the warm chickpeas and stir to coat. Top the salad with hot chickpeas and a twist of freshly ground black pepper to taste, and serve it up!




13 thoughts on “Smokehouse Chickpeas ‘N’ Greens Salad”

      1. Thanks Lyn.May just take you up on that offer as Woolies online out of stock currently. also where do you get onion powder from? thanks.Happy Sunday.


  1. OMG!! This looks absolutely devine Lyn! I had ‘flash fried’ chickpeas for the first time recently and totally loved them!
    Am so going to try this recipe out. Thank you SO much!


  2. This is one of my very most favourite recipes, in fact I’m serving it tomorrow night for an easy to prepare meal, to share with family needs friends coming to watch the cricket.


  3. Hi Lyn,
    My guests so enjoyed the chickpea salad. How do I send your site to others?
    in particular Shelley Brown, who was here( email shelleybrown
    Thanks for the info re juicers. Its a whole new world.
    Love to the girls,


    1. Hi lovely Angela, gee I’m so pleased to get your feedback! The best way to share my site is by giving them – if they go onto it and subscribe to my newsletter (by adding their email and first name) they’ll be able to download the free 8 recipe e-book too!
      Thanks for sharing lovely Angela!


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