How far in advance can I make smoky chickpea and watercress salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make smoky chickpea and watercress salad [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is smoky chickpea and watercress salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does smoky chickpea and watercress salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Smoky Chickpea and Watercress Salad
[Vegan]

Name: Smoky Chickpea and Watercress Salad [Vegan]
Yield: 4 servings
Cuisine: NO info

OP By: One Green Planet

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Recipe: Smoky Chickpea and Watercress Salad with Mango and Avocado

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Ingredients You Need for Smoky Chickpea and Watercress Salad [Vegan]

For the Dressing:

1/2 cup chopped ripe mango
3 tablespoons lime juice
2 tablespoons agave or maple syrup
2 teaspoons Dijon mustard or 1/2 teaspoon sriracha
1/2 teaspoon liquid smoke
Water, as needed
Salt and pepper

For the Salad:

2 bunches watercress, well washed and spun dry, tough stems removed
1 ripe mango
1 ripe Hass avocado

For the Smoky Chickpeas:

1 tablespoon maple syrup
1 tablespoon soy sauce
2 teaspoons liquid smoke
2 teaspoons olive oil
1 teaspoon nutritional yeast
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 tsp black pepper
1/4 teaspoon salt
1 1/2 cups cooked or one 15-ounce can chickpeas, rinsed and drained

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How to Prepare Smoky Chickpea and Watercress Salad [Vegan]

To Make the Dressing:

Combine the chopped mango, lime juice, agave, mustard (or sriracha), and liquid smoke in a blender or food processor.
Blend until smooth, adding 1 to 3 tablespoons of water as needed to achieve desired consistency.
Season lightly with salt and pepper and blend again, then taste and adjust the seasonings if needed. Set aside.

To Make the Salad:

Place the watercress in a large salad bowl or mound onto individual plates.
Top with the chickpeas.
Peel, pit, and dice the mango and avocado, or use a small melon baller to scoop them into balls, then add them to the watercress and chickpeas.
Drizzle the dressing onto the salad or serve the dressing on the side.

To Make the Smoky Chickpeas:

Preheat the oven to 375°F.
Line a shallow baking dish with parchment paper or spray it with cooking spray.
Combine all the ingredients in a bowl and toss to combine and coat the chickpeas.
Transfer the chickpeas to the prepared baking dish and spread them in a single layer.
Bake for 30 minutes, stirring once about halfway through.