Roasted Chickpea Summer Salad
Roasted chickpeas have been my go-to snack recently. They have that satisfying *crunch* + they can be seasoned to meet whatever flavor you’re craving! Chickpeas make a delicious protein dense snack all on their own, but my favorite way to eat them lately is sprinkled on top of salads. They’re a great way to add some variety to your salad in place of unhealthy options like croutons.
This recipe for roasted chickpeas is a little bit sweet + salty — it tastes great with just about anything, especially apricots!
*makes 2-3 servings
1,15 oz can Chickpeas
1 Tbsp Honey
2 tsp EVOO [extra virgin olive oil : )]
¼ tsp Salt
1/2 cup Quinoa [uncooked]
2 cups Arugula
1 cups Spinach
2 Tbsp Slivered almonds
2 ounces Honey Chevre Cheese
3 Tbsp Fresh Squeezed OJ
1 tsp Honey
#1] Preheat oven to 400℉ + line a baking sheet. Rinse + drain chickpeas, lay them out on paper towels + pat to dry off any water. Remove the skin from the chickpeas [this is optional, but it will make them crunchier when baked!] Add the chickpeas to a bowl + drizzle with the EVOO + honey + sprinkle with sea salt. Spread the chickpeas on the baking sheet + bake for 25-35 minutes, or until crispy. Set aside to cool.
#2] Cook the 1/2 cup quinoa according to package directions. Once cooked, fluff with a fork to cool. Remove the pits from the apricots + slice. Wash + if necessary, remove the stems from the greens.
#3] In a small dish combine the fresh squeezed orange juice + honey — whisk until mixed.
#4] In a large bowl combine the quinoa + greens + apricots.
#5] Sprinkle on the chickpeas + slivered almonds + crumble the cheese over the top. When ready to eat, drizzle with dressing! Eat Up!
Make sure to share your creation with us on instagram — @CHAARG + #CHAARGeats!
+ Teresa [@tasandoval], OSU CHAARG