Phenomenal Phoods

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

Ingredients:

• 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)

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.