30 day semi-healthy challenge Healthy Salad Vegetarian

30 Semi-Healthy Days – Day 28: Garlicky Chickpea Salad

DSC_2530_2

My husband and I carpooled to work today because my car is in the shop right now, and on the way home he asked what we were going to do for dinner. I told him that I was going to make a chickpea salad, and he gave me a disgusted look. I showed him though because this salad was delicious! I have come across crispy chickpeas at a few restaurants around San Diego recently so they are apparently becoming a thing. I have had them on salads and just as an appetizer/snack, and I love them either way.

Crispy chickpeas are super easy to make in the oven, and you can put whatever spices you like with them. They are best when eaten warm, right out of the oven because they will get soggy if you leave them for too long. I used a mixture of salt, garlic powder, paprika and cumin to season them, but you could use whatever spice mixture you like. Toss the chickpeas in the spices right after they come out of the oven (the spices will just burn if you add them earlier).

The salad itself is just a mixture of spinach and arugula with a few yummy toppings and a garlicky red wine vinaigrette. The combination of the garlic and the warm chickpeas really hit the spot tonight, and I will definitely be adding this salad to our regular weeknight rotation.

DSC_2539_2

Garlicky Chickpea Salad
2 cans chickpeas
2 Tablespoons olive oil
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon garlic powder
1/4 cup flaxseed (or olive) oil
1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 large clove garlic, minced
Dash of hot sauce
1/2 teaspoon Italian seasoning
Salt & pepper, to taste
1/2 cup shredded cheese (Parmesan or sharp white cheddar)
1/2 cucumber, sliced
1 avocado, diced
Spinach & arugula for the salad (I used a bag mix)

Preheat oven to 400 degrees F.

Drain and rinse the chickpeas and pat dry with a kitchen towel. You can also let them sit out for 30 minutes or so to air dry if you have the time.

Toss the chickpeas with the olive oil and 1 teaspoon of the salt. 

Spread in a single layer on a foil-lined baking sheet and bake at 400 degrees F. for 30 minutes or until browned and crispy.

DSC_2487_2

Immediately toss the hot chickpeas in a bowl with the remaining teaspoon of salt, paprika, cumin and garlic powder.

DSC_2519_2

While the chickpeas are in the oven, make the dressing by whisking together the oil, vinegar, Dijon mustard, garlic, hot sauce, Italian seasoning and salt & pepper.

DSC_2488_2

DSC_2498_2

Toss the cucumber, avocado, spinach and arugula in a large salad bowl with the dressing.

DSC_2512_2

Serve topped with warm chickpeas and shredded cheese.

30 Semi-Healthy Days - Day 28: Garlicky Chickpea Salad
Total time: 
 
Ingredients
  • 2 cans chickpeas
  • 2 Tablespoons olive oil
  • 2 teaspoons salt
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • ¼ cup flaxseed (or olive) oil
  • ¼ cup red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 large clove garlic, minced
  • Dash of hot sauce
  • ½ teaspoon Italian seasoning
  • Salt & pepper, to taste
  • ½ cup shredded cheese (Parmesan or sharp white cheddar)
  • ½ cucumber, sliced
  • 1 avocado, diced
  • Spinach & arugula for the salad (I used a bag mix)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Drain and rinse the chickpeas and pat dry with a kitchen towel. You can also let them sit out for 30 minutes or so to air dry if you have the time.
  3. Toss the chickpeas with the olive oil and 1 teaspoon of the salt.
  4. Spread in a single layer on a foil-lined baking sheet and bake at 400 degrees F. for 30 minutes or until browned and crispy.
  5. Immediately toss the hot chickpeas in a bowl with the remaining teaspoon of salt, paprika, cumin and garlic powder.
  6. While the chickpeas are in the oven, make the dressing by whisking together the oil, vinegar, Dijon mustard, garlic, hot sauce, Italian seasoning and salt & pepper.
  7. Toss the cucumber, avocado, spinach and arugula in a large salad bowl with the dressing.
  8. Serve topped with warm chickpeas and shredded cheese.

 

Write a comment

Rate this recipe: