Smokehouse Chickpeas 'n' Greens Salad from 'Salad Samurai'

Ingredients

• Roasted BBQ Chickpeas
• 2 tablespoons olive oil
• 1 can chickpeas, drained and rinsed
• 1 tablespoon tamari
• 1 rounded tablespoon tomato paste
• 1 tablespoon pure maple syrup
• 1 teaspoon liquid smoke
• 2 tablespoons nutritional yeast
• Salad
• 6 cups baby spinach or mixed salad greens
• 1 red onion, thinly sliced
• 1/2 pint cherry tomatoes, sliced in half
• 1 big, ripe avocado, diced
• 1/2 cup julienned carrot
• Freshly ground black pepper to taste
• Smoked Paprika Dressing
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 shallot, minced
• 1 1/2 teaspoons smoked sweet or hot paprika
• 1/2 teaspoon smoked salt or regular salt

Directions

1. Warm a large skillet over medium-high heat, then add the olive oil and swirl it around so the bottom of the pan is coated. Stir in the chickpeas and cook for about 6 minutes, until they take on a golden color. In a small bowl, whisk the tamari, tomato paste, maple syrup, and liquid smoke together. Pour that mixture into the skillet, lower the heat to low, and let the chickpeas simmer for 4 minutes, stirring now and then. Take the pan off the heat and cover it so the chickpeas stay warm.
2. While the chickpeas are cooking, rip the greens into bite-size pieces, wash them, and dry them in a salad spinner. Put them in a large salad bowl, then add the onion, tomatoes, avocado, and carrot. Whisk all of the dressing ingredients together and drizzle the dressing over the salad. Toss everything until the vegetables are coated, then portion the salad into serving bowls.
3. Add the nutritional yeast to the warm chickpeas and stir until they are coated. Spoon the hot chickpeas over the salads, finish with freshly ground black pepper to taste, and serve.