OKAY, so I don’t know if the rest of the world is as obsessed with roasted chickpeas as I am, but I seriously can’t get enough of them. Pop them in the oven with some oil and spices, and OH MAH GAWD, YUM.
They become this perfect little storm of a toasted outer shell full of flavor, with a soft warm inside, which in my opinion…make them the perfect centerpiece for a salad! Throw them on a bed of arugula with some (what I like to call) “accessories”, and it will complement almost any meal.
This salad could easily act as a side dish to a main course, or you could throw some rotisserie chicken or sausage to make it a full meal. I personally like to accompany some homemade soup with this roasted chickpea salad!
Either direction you take this, you’ll be sure to love the nutritional benefit of chickpeas. Full of protein and fiber, chickpeas are known to increase satiety and make you feel fuller for longer; therefore, leading to lesser consumption of other foods. In addition, their low glycemic index helps to control blood sugar levels by slowing the absorption of carbs. Not to mention they are super inexpensive…so buy in bulk and store in your pantry!
I chose to accessorize my roasted chickpea salad with thinly sliced onions, shaved parmesan, and sliced almonds. In order to keep chickpeas crunchy in a salad, mix your dressing in with the lettuce before you plate it, and then add chickpeas and other toppings on before serving!
- 1 cup spinach
- 2 cups arugula
- 15 oz. can of chickpeas, rinsed and drained
- 1/2 cup raw red onion
- 1/3-1/2 cup almond slices
- 3/4 cup shaved parmesan cheese
- 2 tbsp avocado oil or EVOO
- 1 tbsp paprika
- 1 tbsp garlic
- 1 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1/2 cup EVOO
- 1/4 cup balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp Italian spice mixture
Serves: 2 Time: 45 min (40 min of bake time)
- Preheat oven to 375 degrees.
- Rinse off chickpeas from 1 15 oz. can and add to mixing bowl.
- Add 2 tbsp of olive oil to chickpeas and mix together.
- Add your spices to mixing bowl; paprika, garlic, turmeric, salt, pepper, and cayenne pepper. Make sure to cover chickpeas evenly.
- Pour into a baking dish and bake for 40 min. Spread them out so they cover the full surface of the baking dish for equal heat distribution. Stir chickpeas half way through.
- While chickpeas are baking, take spinach and arugula and add to mixing bowl.
- Chop onions and add to spinach and arugula mixture.
- Add your desired amount of dressing to arugula, spinach, and onion mixture, and mix well (I start with a smaller amount, then add more if needed—or leave dressing out for guests to add more if desired).
- Take spinach and arugula mixture and dish out onto serving plates. Shave or grate parmesan over each dish, sprinkle on shaved almonds, then top off salad with baked chickpeas.
- Serve and enjoy!