:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/PHtBOE0FG52hbuyl0ncT/9c8ff6dbaa3159e812699ad749d7bd.jpeg "How to make Warm Roasted Chickpea Salad")
Source: Pixabay: Lebemaja
How to make Warm Roasted Chickpea Salad
The combination of vegetables and spices makes this salad a perfect light lunch, side dish, or even a hearty dinner. Not only is it brimming with healthful ingredients, but it's also incredibly tasty and satisfying.
Ingredients
Ingredients:
- 1 can chickpeas, drained rinsed and patted dry
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon paprika
- 2 cups mixed salad greens
- 1 small cucumber, chopped
- 1 bell pepper, diced
- 1 small red onion, sliced thinly
- 1 large ripe avocado, sliced thinly
- 1⁄4 Cup fresh parsley, finely chopped
For the dressing:
- 3 tbls Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 teaspoons With
- salt and pepper to taste
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Directions
Preheat your oven to 400°F (200°C). It is important to heat your oven first to ensure the chickpeas roast evenly.
Meanwhile, mix the chickpeas with olive oil, salt, pepper, and paprika in a bowl. Make sure every chickpea is coated well to maximize flavor.
Spread the chickpeas in a single layer on a baking sheet and roast for about 20-30 minutes, until golden brown and crispy. Be sure to shake the pan halfway through for even roasting.
While the chickpeas are roasting, prepare your salad greens. Mix the greens, cucumber, bell pepper, onion, avocado and parsley in a large salad bowl.
To make the dressing, simply whisk together the olive oil, lemon juice, honey, salt, and pepper in a small bowl until smooth. Adjust the sweetness or tanginess as you like.
Once the chickpeas are done, let them slightly cool before adding to the salad.
Drizzle the dressing over the salad and toss well to combine.
Serve immediately or refrigerate for later use. But I would recommend serving it immediately to maintain the crunchiness of the roasted chickpeas.
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