Teriyaki Garbanzo Salad

I know it’s been a while since I’ve answered a “Dear Chef” question. But don’t worry, dear readers, I have not forgotten your plight. From Emily:

I vote you do a mini-series with purely veggie-friendly foods that even a novice could make. PLEASE? I can’t cook at all, but I’ll give it a shot if you can convince me that it’s better than quinoa, broccoli, and avocado.

I’m not sure I can top that – sounds pretty darn good to me – but I can at least give you something different, and variety is the spice of life.

Although you might have to grab a couple ingredients, this dish really couldn’t be easier to make. All you have to do is pan sear some veggies and garbanzo beans and you’re set.

The flavors are explosive, however. The garbanzo beans take up all the sweet, zesty notes of the sauce while the still-crispy seared veggies add crunchy-red and leafy-green goodness. The dish looks petite, diminutive even, but is nonetheless very filling. The sriracha is optional, but highly recommended. It really adds an extra dimension to the dish.

I’ll keep working on easy, vegetarian-friendly recipes. In the meantime, enjoy!