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Roasted Red pepper Mediterranean Salad with Crispy Chickpeas Drizzled with Garlic Tahini Sauce

Mediterranean meal
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This healthy Roasted Red Pepper Mediterranean salad with Crispy chickpeas and Garlic Tahini sauce is a new twist on a nutritious meal that can be made and enjoyed in a salad, on a pita or over rice!

  • Author: Sammi

Ingredients

Scale

WHOLE WHEAT PITA BREAD

SPINACH/KALE

FETA CHEESE

CAN OF CHICKPEAS [recipe below]

SWEET POTATOES

ONION

RED PEPPER [any variety]

OLIVES [optional]

CHERRY TOMATOES [optional]

AVOCADO [optional]

TAHINI DRESSING

MEDITERRANEAN CHICKEN [recipe below]

    BRINING:

2–3 pounds boneless skinless chicken breasts

2 garlic cloves, minced 

3 Tablespoons salt

1/2 Tablespoon coconut aminos 

1 bay leaf

1 tsp coriander seeds (didn’t use last time)

1 tsp whole cumin seeds

1 tsp whole black peppercorns

8 cups water

      SPICE BLEND:

1 Tablespoon ground cumin 

1 Tablespoon curry powder

1 3/4 tsp chili powder 

1/2 Tablespoon ground allspice 

1/2 tsp ground cinnamon

1/4 Tablespoon ground pepper

Instructions

  1. Trim excess fat off chicken breasts and set trimmed breasts aside.
  2. Place all brining ingredients (including water) in large Gallon ziplock bag and mix to dissolve the salt. {Stand ziplock bag upright in the sink so IN CASE it spills, it will be in the sink.} Drop chicken breasts in the bag and seal it tightly. Mix again. Place bag in large bowl and place in fridge.
  3. Let sit in the fridge for a few hours or overnight. 
  4. Meanwhile, make spice blend. 
  5. Combine SPICE BLEND ingredients in a tiny bowl. Set aside.
  6. When ready to cook, place chicken/brining bag in the sink.  Rinse chicken under running water to remove the salt. Place on cutting board. Discard brining solution. 
  7. Slice chicken and place in bowl. Sprinkle with spice blend and stir to coat thoroughly.
  8. Sauté in about 2 Tablespoons coconut oil or olive oil until cooked.

ROASTED SWEET POTATOES/ONIONS/RED PEPPER

  1. Preheat oven to 400 degrees.
  2. Dice sweet potatoes, onion and red pepper [into strips], spray with olive oil and place on baking sheet lined with parchment paper.
  3. Sprinkle with salt and pepper
  4. Roast for 25 min.

CRISPY CHICKPEAS

  1. Preheat oven to 400 degrees.
  2. Dice sweet potatoes, onion and red pepper [into strips], spray with olive oil and place on baking sheet lined with parchment paper.
  3. Sprinkle with salt and pepper.
  4. Roast for 30 min.

Notes

* For a vegetarian option ADD tofu and use the same Spice Blend..or just add more roasted veggies!

Find it online: https://www.thegoldenbeets.com/roasted-red-pepper-mediterranean-salad-with-crispy-chickpeas-drizzled-with-garlic-tahini-sauce/