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Sink into this oven roasted chickpea salad

Posted on Sep 8, 2016 in Newsletters, Recipes & Entertaining by | Comments
Sink into this oven roasted chickpea salad
 

L

ight but hearty, this cumin roasted chickpea salad recipe from Chef Brian is perfect for a fall lunch.

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Equipment

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  • icon-lemonzest
  • icon-lemonjuice
  • icon-mustard
  • icon-oliveoil-1
  • icon-saltpepper
  • icon-chickpeas
  • icon-oliveoil-2
  • icon-cumin
  • icon-salt
  • icon-feta
  • icon-parsley
  • icon-romaine

Ingredients

For The Dressing

  • 1/2 Tsp Lemon Zest
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • 2 Tsp Dijon Mustard
  • 1/2 Cup Olive Oil
  • Kosher Salt & Pepper, as needed

For The Roasted Chick Peas

  • 2 15 oz. Cans Chickpeas (also known as garbanzo beans) drained and rinsed with cold water. Allow them to air dry on the sheet pan while the dressing is being prepared
  • 2 Tbsp Olive Oil
  • 1 Tbsp Ground Cumin
  • 1/2 Tsp Kosher Salt

For The Salad

  • 1 Cup Feta, crumbled
  • 1 Bunch Curly Leaf Parsley, washed and roughly chopped
  • Hearts of Romaine, as needed

Directions

For The Dressing

  1. In a small bowl, whisk together the lemon zest, juice, mustard to combine
  2. While whisking, slowly drizzle in the olive oil to combine with the zest mixture
  3. Season the dressing with salt & pepper
  4. Cover and set aside at room temperature while roasting the chickpeas

For The Roasted Chick Peas

  1. Preheat oven to 425F
  2. In a large bowl, place the prepared chickpeas, olive oil, cumin and salt
  3. Toss to combine and spread evenly onto a sprayed rimmed sheet pan
  4. Roast the chickpeas for 20 to 30 minutes until they are crisp, stirring occasionally
  5. Allow the chickpeas to cool before combining with the feta and chopped parsley

For The Salad

  1. Combine the cooled chickpeas with the feta and chopped parsley in a bowl
  2. Toss the dressing with the chickpea mixture
  3. Serve the salad on the lettuce leaves

 
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