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!

INGREDIENTS

*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

4 Apricots

2 Tbsp Slivered almonds

2 ounces Honey Chevre Cheese

Dressing

3 Tbsp Fresh Squeezed OJ

1 tsp Honey

DIRECTIONS

#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.

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#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

 

 

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