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!

Teriyaki Garbanzo Salad

Salad

  • 1/4 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger, finely siced
  • 3 cloves of garlic
  • 1 tablespoon cornstarch
  • 1 can of garbanzo beans
  • 2 tablespoons sesame oil
  • 1 large red bell pepper, cut into strips
  • 2 baby bok choy, separated into leaves
  • 2 cups of mixed greens
  • Sriracha sauce, to taste (optional)

Dressing

  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon pepper

Instructions

  1. In a bowl, combine the teriyaki sauce, soy sauce, ginger, garlic, cornstarch and garbanzo beans. Allow the mixture to sit for 5 minutes.
  2. Heat a non-stick skillet to medium. Add the sauce and garbanzo beans and cook until thickened by half, approximately 6-8 minutes. Remove the beans to a separate plate.
  3. Add the sesame oil to the skillet. Sear the bell pepper and bok choy until lightly cooked, approximately 5-7 minutes. Remove to a separate plate.
  4. In a bowl, combine all the dressing ingredients together a whisk vigorously until fully incorporated. Toss the mixed greens with dress and lightly pile on each serving plate. Top each pile of greens with bok choy, red peppers and garbanzo beans. Top with sriracha sauce to taste.
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