Project Description

roasted chickpea salad

Recipe courtesy of Alexandra Caspero of Delish Knowledge

Vegan & Gluten-Free

Serves: 4 salads

Recipe Ingredients (Roasted Chickpeas):

  • 2 cups cooked chickpeas

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground coriander

  • ¼ teaspoon paprika

  • ⅛ teaspoon cayenne pepper

  • ⅛ teaspoon ground cinnamon

  • 1 tablespoon olive oil

  • Salt/pepper

Hummus-Dill Dressing:

  • ½ cup hummus

  • ⅛ cup lemon juice

  • 1 clove garlic, minced

  • 2 tablespoons freshly chopped dill

  • Water, to thin, if needed

Salad Base:

  • 6-8 cups chopped lettuce chopped lettuce

  • 2 large tomatoes, sliced (preferably heirloom)

  • ½ cup very thinly sliced red onion

  • 1 cup finely sliced cucumber

  • ¼ cup chopped pistachios

Instructions

Preheat oven to 450 degrees F.

Pat chickpeas dry with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and seasonings. Spread on a baking sheet, and bake for 30 minutes, until browned and crunchy.

While the chickpeas are cooking, prep the vegetables and divide among four bowls.

Make the dressing. Whisk together all ingredients for the hummus dressing until smooth and creamy. Thin with water, if needed.

Divide chickpeas on top of salad and drizzle with dressing. Garnish with pistachios and extra dill, if desired.