Who knew that salads and woks go together? Healthy and very satisfying, the key is in toasting garbanzo beans together with Za’atar seasoning in a nearly dry stir-fry fashion. The wok lets you do this best because of its unique shape; you coat, toast and stir together quickly and evenly so the beans stay apart.
Then toss them into the remaining ingredients; chard is an excellent green for stir-frying. The leaves cook quickly, retaining their beautiful colors and the stems remain crunchy. Its earthy flavor balances well with the sweetness of the carrots and raisins.
If you have some extra seeds, such as sesame, chia or flax, toast them in your wok for a few seconds and then press them into some pita bread or Naan to complete this dish.
Now go and enjoy this unique and great tasting salad!
- 1 tbsp coconut oil
- 1 (13 oz) can garbanzo beans, rinsed and drained well
- 2-3 tsp za’atar seasoning
- 2 cloves garlic, minced
- 1/3 cup raisins
- 1/4 cup carrot slaw
- 1 bunch rainbow chard, rinsed well
- Salt and pepper to taste
Separate the leaves from the stems of the chard, including center ribs. Stack a few leaves together and roll up into a tight bundle. With a sharp knife, cut into ribbon like pieces or about ¼”. Cut remaining stems and center ribs into a small dice, making sure all pieces are uniform in size to insure even cooking.
Heat oil in the wok at medium heat. Add the well-drained garbanzo beans and za’atar seasoning, stirring well to coat each bean. Continue stirring until the garbanzo beans are lightly toasted. Add the raisins, garlic, carrots and chard stems and cook for an additional minute. Lastly, add the leaves and continue cooking just until they become tender, about 1-2 minutes.
Over to You
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