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Gluten Free Cleopatra Salad with Spicy Chickpeas Recipe

Why should Caesar get all the attention? This salad features chickpeas, one of the best forms of plant-based protein, with almost 20 grams in just ½ cup (more than you get in a chicken leg). Coat them in tahini, as you do here, and you amp up the protein even more, while bringing the calcium to almost 200 grams, or 20 percent of your recommended daily allowance. Hail, Cleopatra!

5 from 1 vote
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Gluten Free Cleopatra Salad with Spicy Chickpeas Recipe

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Salad
Cuisine: American
Servings: 4 Servings
Calories: 461kcal
Author: Ricki Heller

Ingredients

For the chickpeas:

  • 3 tablespoons tahini
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons Sriracha or to taste
  • Kosher or fine sea salt to taste
  • 2 cups well-cooked chickpeas drained

For the dressing:

  • cup unsweetened coconut milk yogurt or other dairy-free yogurt
  • cup raw cashews dry
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove minced
  • ½ teaspoon gluten-free Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ cup cilantro or parsley chopped
  • 10-20 drops pure plain liquid stevia or to taste
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste

For the salad:

  • 1 head romaine lettuce shredded
  • 3 green onions light green and white parts only, sliced
  • ½ English cucumber cut in quarters lengthwise and sliced

Instructions

Make the chickpeas:

  • Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or spray with gluten-free nonstick cooking spray. In a medium bowl, whisk together the tahini, oil, Sriracha, and salt. Add chickpeas and toss to coat well.
  • Spread the chickpeas evenly onto the baking sheet and scrape any extra tahini mixture over them. Bake for 30-45 minutes, stirring after 20 minutes, until the coating is dry and some chickpeas are beginning to brown. Remove from heat and allow to cool to room temperature.

Meanwhile, make the dressing:

  • In a blender, combine all ingredients and blend until smooth. Taste and adjust seasonings.

Assemble the salad:

  • In a large bowl, place the romaine, green onion, and cucumber. Add dressing and toss to coat. Divide the salad evenly among 4 plates and top each with ¼ of the chickpeas. Serve.

Nutrition

Nutrition Facts
Gluten Free Cleopatra Salad with Spicy Chickpeas Recipe
Amount Per Serving
Calories 461 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g20%
Sodium 62mg3%
Potassium 827mg24%
Carbohydrates 37g12%
Fiber 10g40%
Sugar 8g9%
Protein 14g28%
Vitamin A 13850IU277%
Vitamin C 15.8mg19%
Calcium 149mg15%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cashews Chickpeas Cucumbers Dijon Mustard Gluten-Free Gluten-Free Recipes Lettuce Magazine Ricki Heller Spicy Sriracha Tahini
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