Crispy chickpeas are a common snack in Turkey and our proprietary Za’atar spice blend is a Middle Eastern mixture that gives the chickpeas a zesty, earthy aroma. To get that crucial crunch component, we dry these legumes overnight and they’re baked, never fried! Crunch is extremely important to Chef Lentine, it’s part of the enjoyment of biting and eating (that’s why we all loves Cheetos!). And our roasted Za’atar chickpeas are seriously enjoyable…try them on the Pancho Villa or Southwest Bowl to complement the Cilantro Chili Lime and MAD Spice!
The Brown Sugar Tofu is certainly the unexpected star in the Med Bowl. As Lentine said, so much tofu is bland and its spongy texture can be really unappetizing. But not this tofu is not boring…believe you me. We take advantage of tofu’s sponge-like qualities and marinate it overnight in soy sauce, Sriracha, sesame oil, brown sugar, garlic and vinegar to build a complex flavor profile of spice and sweet. Then we toss it in cornstarch and bake at a high temperature to get that slight crust on the outside and amazing chew on the inside. Skeptical? Pop in to any MAD Greens and ask for a free sample! We’re confident that 8.7 out of 10 guests will be converts.*