Chef Guy Vaknin’s Salad with Cumin Chickpeas & Coconut Tarragon Dressing

|Updated Jan 13, 2022

This chickpea salad is a great way to eat fresh and seasonally, even in the winter. Pairing hearty greens like kale and radicchio with a bright and refreshing coconut tarragon dressing will help you forget it's cold out! I love the creamy tropical flavors of coconut and how they balance with the bitter greens. Add crispy chickpeas and chopped pecans for a delightful crunch and some extra protein. This salad is packed with vitamins, healthy fats, and antioxidants to keep you strong all winter long.

Prep time: 5 minutes

Cook time: 10-15 minutes

Hearty Greens Salad with Cumin Chickpeas and Coconut Tarragon Dressing

Serves 2

Ingredients

1 cup Belgian endive
1 cup radicchio
1 cup arugula
½ cup baby kale
1 scallion, sliced
½ cup drained cooked chickpeas
2 tsp ground cumin
3 tbsp olive oil
3 tbsp coarsely chopped pecans

Coconut Tarragon Dressing

½ cup coconut milk
1 tsp chopped tarragon
1 tsp chopped chives
1 clove garlic finely chopped
¼ cup olive oil
2 tablespoons yuzu juice

Instructions

Preheat the oven to 350 degrees. In a bowl, mix chickpeas, olive oil, cumin, salt, and pepper and place on a sheet pan. Cook for 10-15 minutes until crispy.
To make the dressing, whisk coconut milk, yuzu juice, tarragon, chives, and garlic.
While whisking, add olive oil slowly until incorporated and adjust with salt and pepper to taste.
Mix all greens in a bowl and drizzle part of the dressing onto the greens. Garnish with chopped pecans and cumin roasted chickpeas. Sprinkle cracked pepper, a touch of sea salt, and a drizzle of dressing as desired.

Chef Guy Vaknin is the renowned chef and founder of popular NYC-based vegan sushi chain, Beyond Sushi, and has recently opened up Williow, a vegan bistro that serves elevated comfort food. In 2012, Guy was nominated as a contestant on Fox's Hell's Kitchen Season 10 and in 2018, Guy won a deal with investors Lori Grenier and Matt Higgins during his performance on Shark Tank.

Nutritionals