Fresh salad greens topped with crispy air-fried chickpeas and savory pan-fried Korean BBQ oyster mushrooms, all drizzled with a rich and creamy homemade tahini dressing.
1 package 80 acres farms power crunch greens
1/2 LB Oyster mushrooms ingredients:
1-2 tbsp Corn starch
2-3 tbsp Korean bbq sauce
Lightly clean mushrooms by wiping with a wet paper towel.
Pull mushroom petals apart into single pieces and place in a bowl.
Add cornstarch and coat the mushroom.
Add grapeseed oil to a heated skillet. Add Mushrooms cook until almost charred on all sides. Remove from heat, use a large knife to cut into small pieces ( they may be stuck together because of the corn starch) add korean bbq sauce. toss to coat.
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Air fried chickpeas ingredients:
1 cup Cooked Chickpeas
1 tsp All purpose seasoning
1 tbsp Grapeseed oil
1-2 tbsp Nutritional Yeast
Place all ingredients in a bowl. Mix to combine. place in air fryer. Cook until golden brown.
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Tahini dressing approximate ingredients:
1-2 Garlic cloves
2 tbsp Tahini
1 tbsp olive oil
1/2 Lemon juiced
1 tbsp Apple cider vinegar
1 tbsp Maple syrup
1/2 tsp Salt
1 tbsp Nutritional yeast
Place all ingredients in a small blender. blend until smooth.
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