Sriracha Chaat Masala Chickpeas Over Bok Choy With Buttermilk Dressing
Salads can be a lot of fun. Sriracha- Chaat Masala Baked Chickpeas on top of some lightly grilled Bok Choy with buttermilk- honey mustard dressing. The chickpea is spicy, crispy and guilt free. So so good. You could chop the Bok Choy up instead of serving it whole. The dressing is buttermilk, honey mustard, garlic and some pepper and grind it up. Our dinner with a side of fruits and I'm so glad the kiddos love to eat everything. #blessed .
Recipe Intro From feedfeed
Vegetarian, Good For A Crowd
Recipe from @foodfashionparty: 1 15 oz can of garbanzo beans(washed and drained well and dried out) or 2-3 cups 3 tbsp cup cornmeal 2 tbsp chickpea flour 1/3 cup Sriracha 1/2 tsp chaat masala 2 tbsp olive oil 4 heads of Bok Choy Buttermilk Dressing: 1/2 cup buttermilk 2 whole garlic cloves, grated 1 tbsp homestyle mustard 1 tbsp honey Salt and pepper METHOD: Preheat oven to 425 degrees. In a large bowl, add the dried chickpeas, cornmeal, chickpea flour, Sriracha, oil and toss well to coat all the chickpeas. At this point add more cornmeal if required. It should be dry and well coated. Put it on a baking sheet and bake for 20-30 minutes. In a separate baking tray, cut the Bok Choy in halve and drizzle with some oil and salt/pepper. Bake at 350 for 5 minutes. Alternatively you can just wilt it down in a non stick pan too. Mix all ingredients for the dressing and set aside in the refrigerator. You can cut up the Bok Choy or arrange it on a platter, add the buttermilk dressing and top with Sriracha chickpeas. Enjoy!