Yogi Recipe

Roast chickpeas

Preheat oven to 425°F (220°C). Drain and rinse canned garbanzo beans, then spread on a clean kitchen towel or paper towels and gently rub to remove loose skins. Transfer to a bowl and toss with 1 tablespoon olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp sea salt until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 22–28 minutes, shaking pan once halfway through, until golden and crisp. Remove and cool — they will crisp further as they cool.

If making homemade: toss 2–3 cups cubed bread (day-old) with 1–2 tablespoons olive oil and 1½ teaspoons zaatar. Spread on a sheet and bake at 375°F (190°C) for 8–12 minutes until crisp and golden. Cool. If using store-bought, measure out the required quantity and set aside.

In a small jar or bowl combine 3 tablespoons fresh orange juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust: add a pinch more salt or 1/2 teaspoon more honey if you prefer sweeter. Keep chilled until ready to dress salad.

Place 3 cups baby spinach and 2 cups baby arugula in a large mixing bowl. Add 1 cup cooked brown rice (cooled) and gently toss to combine the greens and rice so the grains are distributed.

Thinly slice 1 medium fennel bulb (reserve a few fronds for garnish) and add the slices to the salad bowl.

Segment 1 large navel orange over the bowl to catch juices (or add peeled/sliced orange); if you prefer, reserve a couple segments for garnish and drizzle their juice into the bowl for extra flavor. Add 1/4 cup dried cranberries and 2 tablespoons toasted sunflower seeds.

Add the cooled crisp garbanzo beans (about 1 cup) and 3/4 cup of zaatar croutons (or the quantity listed: 3 quarter-cup portions combined). Gently toss to combine so the crunchy elements are distributed but not completely broken up.

Drizzle the orange-honey vinaigrette over the salad — start with half the vinaigrette, toss gently, taste, and add more as needed (total vinaigrette makes roughly 6 tablespoons; use to taste but generally 2–4 tablespoons per serving).

Finish by sprinkling 1 teaspoon fennel pollen evenly over the top and garnish with reserved fennel fronds. Add extra salt and pepper to taste.