Spicy Roasted Chickpea Salad

Have you ever tried roasting chickpeas?

So crunchy and tasty-satisfying…like chips or croutons. Great for snacking and sprinkling on top of salads like THIS one!Makes 4 servings

Ingredients:

• 6 packed cups of greens of choice (I used chopped Romaine lettuce, but arugula or mixed baby greens would be
• awesome)
• 1 large avocado, sliced and drizzled with fresh lemon juice
• 2 cups cherry tomatoes, halved
• 2 Tbsps avocado oil, or olive oil
• 1 medium red onion, sliced thinly
• 1/3 cup pitted Kalamata olives
• 1/3 cup crumbled Feta cheese
• 4 hard-boiled eggs, peeled and chopped
• 2 (15oz.) cans chickpeas, drained and rinsed well, allowed to air dry a bit
• 2 tsps chili powder
• 2 tsps smoked paprika
• 1/2 tsp ground cumin
• 1 tsp garlic salt
• 1/4 tsp pepper

 To make the dressing:

• 1 large fresh lemon, juiced
• 3 Tbsps extra virgin olive oil
• 1 tsp dried oregano
• 2 cloves fresh garlic, minced
• sea salt and pepper, to taste (about 1/8 teaspoon each)

Instructions:

Preheat your oven to 400 degrees f. and line a large flat rimmed baking sheet with parchment paper.Add the chickpeas to the tray and sprinkle with chili powder, paprika, cumin, garlic salt, and pepper. Drizzle with oil and toss well to get them all nicely coated.Arrange the chickpeas in a single layer and roast for 25-30 minutes, until dark golden brown and crispy, tossing once or twice during roasting time. Meanwhile, to a small jar, add all dressing ingredients and shake vigorously to emulsify, or simply whisk dressing ingredients together in a small bowl. Set aside.Place your choice of favorite greens into a large bowl and top nicely with crispy chickpeas, cherry tomatoes, onions, avocado, olives, feta, and hard-boiled eggs.

OR divide ingredients evenly between 4 separate serving bowls. Drizzle, then gently toss your salad with the homemade dressing and enjoy!

❤Rachel

Spicy Roasted Chickpea Salad

July 8, 2019

by Rachel Maser

Category Salads

Ingredients

• 6 packed cups of greens of choice (I used chopped Romaine lettuce, but arugula, or mixed baby greens would be awesome)
• 1 large avocado, sliced and drizzled with fresh lemon juice
• 2 cups cherry tomatoes, halved
• 2 Tbsps avocado oil, or olive oil
• 1 medium red onion, sliced thinly
• 1/3 cup pitted Kalamata olives
• 1/3 cup crumbled Feta cheese
• 4 hard-boiled eggs, peeled and chopped
• 2 (15oz.) cans chickpeas, drained and rinsed well, allowed to air dry a bit
• 2 tsps chili powder
• 2 tsps smoked paprika
• 1/2 tsp ground cumin
• 1 tsp garlic salt
• 1/4 tsp pepper
• To make the dressing:
• 1 large fresh lemon, juiced
• 3 Tbsps extra virgin olive oil
• 1 tsp dried oregano
• 2 cloves fresh garlic, minced
• sea salt and pepper, to taste (about 1/8 teaspoon each)

Instructions

1. Preheat your oven to 400 degrees f. and line a large flat rimmed baking sheet with parchment paper.
2. Add the chickpeas to the tray and sprinkle with chili powder, paprika, cumin, garlic salt and pepper.
3. Drizzle with oil and toss well to get them all nicely coated.
4. Arrange the chickpeas in a single layer and roast for 25-30 minutes, until dark golden brown and crispy, tossing once or twice during roasting time.
5. Meanwhile, to a small jar, add all dressing ingredients and shake vigorously to emulsify, or simply whisk dressing ingredients together in a small bowl.
6. Set aside.
7. Place your choice of favorite greens into a large bowl and top nicely with crispy chickpeas, cherry tomatoes, onions, avocado, olives, feta, and hard boiled eggs. OR divide ingredients evenly between 4 separate serving bowls.
8. Drizzle, then gently toss your salad with the homemade dressing and enjoy!

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