Hot and Cold Running Salad

I'm a fan of cold salads with hot toppings, like the various incarnations of chili topped salad that Wendy's has offered over the years.

Ingredients

1  can chick peas
1/4 cup sliced kalamata olives
1 chopped orange pepper
1/2 crushed almonds
1 red onion
1/4 cup of coriander seeds roasted and roughly crushed
mushrooms coarsely chopped
lettuce
garlic powder
palm sugar
seasoned rice wine vinegar
olive oil

Combine the chick peas, olives, pepper, and onions and set aside.

Chop the red onion and fry at high heat in olive oil until it begins to brown.  When the steam coming off the onions starts to fall off add the mushrooms and a bit of garlic powder.  Reduce the heat to low and add the palm sugar and a splash of seasoned rice wine vinegar.

While the onions carmelize, heat a small non-stick skillet on high and add the coriander seed.  Roast the coriander lightly and then crush coarsely in a mortar and pestle and add to the chick peas.

Make a bed of lettuce.  Top with the chick pea mix.  Combine olive, palm sugar and seasoned rice wine vinegar into a salad dressing. Top with the carmelized onions and mushrooms and drizzle with the salad dressing and serve.