Vegan Grilled Salad with Crunchy Breaded Chickpeas
Charred Eggplant & Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Outdoor grilling does gorgeous things to vegetables. And coating chickpeas with spices and nutritional yeast turns them into little umami flavour bombs as they roast to crispy in the oven. When these power players are tossed with baby greens, and lavished with a mustard and balsamic vinaigrette, vegan summer gets an early start.
We will send you:
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Eggplant
- ½ Bunch of asparagus
- 540ml Chickpeas (canned)
- 30ml Balsamic vinegar
- 15ml Whole-grain mustard
- 16g Nutritional yeast
- 9g Cornstarch
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard, Sulphites
You will need:
Oil
Sheet pan
Parchment paper
BBQ
Strainer
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
4 g
Sodium
1250 mg
Total Carb
62 g
Sugars
15 g
Protein
24 g
Fibre
20 g
Preparation
Roast the chickpeas
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Drain and rinse the chickpeas; pat dry with paper towel. In a large bowl, combine the chickpeas, cornstarch, ⅔ of the nutritional yeast, 1 tbsp oil (double for 4 portions), ½ the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 18 to 20 min., until crispy and beginning to brown.
Mise en place
Meanwhile, cut the eggplant lengthwise into ½ inch pieces. Remove the woody ends of the asparagus. In a second large bowl, combine the eggplant, asparagus, ½ the vinegar, 1 tbsp oil (double for 4 portions), the remaining spices and S&P. In a small bowl, make the vinaigrette by combining the mustard, garlic, remaining vinegar and nutritional yeast, 3 tbsp oil (double for 4 portions) and S&P.
Grill the vegetables
Add the eggplant and asparagus to the BBQ and grill, 2 to 3 min. per side, until browned and beginning to soften. Transfer to a cutting board. Cut the asparagus crosswise into thirds. Thinly slice the eggplant crosswise.
Plate your dish
Divide the baby greens between your bowls. Top with the vegetables and chickpeas. Drizzle with the vinaigrette. Bon appétit!
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