The Post Recipe
yield: 1-2

Roasted Chickpea Salad

Author: Parisa Kaprealian

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Ingredients

FOR THE CHICKPEAS:

  • 1 can of chickpeas/garbanzo beans
  • 1/4 cup olive oil
  • Salt (or any other preferential seasoning or herb)

FOR THE SALAD:
(I didn’t add measurements for building your salad here because it’s really personal preference)

  • Butter lettuce (or greens of your choice)
  • Goat cheese
  • Red onion
  • Dried pitted dates
  • Garlic croutons

FOR THE DRESSING:

  • 1/4 freshly squeezed lemon juice
  • 1/4 white wine vinegar
  • 1/4 cup olive oil
  • 1 tbsp garlic paste
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  • Heat oven to 400 degrees. Drain and rinse your chickpeas with water and set aside to dry. You can pat them dry with a paper towel to absorb excess moisture (you want them as dry as possible before you roast them). Remove any of the skin from the chickpeas if they have peeled of as they dry. Generously toss chickpeas in olive oil. I like to use my olive oil mister to spray them while in a bowl or arranged on my pan. Roast chickpeas on the middle rack of the oven for 25-30 minutes. Once they are done, set them aside for when you are ready to toss them in your salad.¬†Add all of the ingredients for your salad and toss with dressing. Enjoy! x

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