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Crispy Blistered Okra and Chickpea Warm Salad

Crispy Blistered Okra and Chickpea Warm Salad

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
240
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Chef's Note

To keep the okra's mucilage at bay, make sure the pods are bone-dry before slicing. Searing them over high heat in a single layer prevents steaming, while the acidic lemon juice in the tahini dressing helps break down any remaining viscosity, leaving you with a delightful, tender-crisp texture.

Tags
high-fiber
gut-health
prebiotic
vegan
gluten-free
quick-lunch
okra
mediterranean
Ingredients

  • 1 lb fresh okra

  • 2 tbsp extra-virgin olive oil

  • 1 can (15 oz) canned chickpeas, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1/2 cup red onion, finely diced

  • 2 cloves garlic, minced

  • 2 tbsp lemon juice

  • 2 tbsp tahini

  • 2 tbsp warm water

  • 1 tsp ground cumin

  • to taste salt and black pepper

  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions
  • 1

    Wash the okra thoroughly and dry each pod completely with a clean kitchen towel. Any excess surface moisture will trigger the hydration of mucilage, causing slipperiness.

  • 2

    Trim the stem ends of the okra and slice the pods into 1/2-inch thick rounds.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, ground cumin, and warm water until a smooth, pourable dressing forms. Season with salt and pepper to taste and set aside.

  • 4

    Heat 1.5 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering.

  • 5

    Add the sliced okra to the hot skillet in a single, uncrowded layer. Let the okra sear undisturbed for 3 to 4 minutes to develop a dark, caramelized crust on the bottom.

  • 6

    Stir the okra and cook for an additional 3 minutes until tender-crisp and blistered. Transfer the okra to a plate and set aside.

  • 7

    Lower the heat to medium and add the remaining 0.5 tablespoon of olive oil to the same skillet. Add the diced red onion and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften and release their acidic juices.

  • 8

    Stir in the drained chickpeas and cook for 2 minutes until warmed through.

  • 9

    Return the blistered okra to the skillet, gently tossing it with the chickpea and tomato mixture for 1 minute.

  • 10

    Remove the skillet from the heat, drizzle the warm salad with the lemon-tahini dressing, garnish with chopped fresh parsley, and serve immediately.

Nutrition Information (per serving)
240
Calories
7g
Protein
22g
Carbs
14g
Fat
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