Crispy Chickpea Chopped Salad
Vibrant Middle-Eastern flavors abound in this crispy baked chickpea chopped salad with creamy lemon tahini dressing
Ingredients
For Crispy Chickpeas
- 2 15 oz cans chickpeas drained
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garlic powder
- 1 pinch salt
For Salad
- 3 cups escarole or any hardy lettuce, chopped
- 1 roasted orange bell pepper roasted and chopped
- 2 cups green cabbage shredded
- 2 cups red cabbage shredded
- ¼ cup parsley chopped
- ¼ red onion sliced
For Dressing
- ½ cup sesame tahini
- ¼ cup water
- 2 lemons juiced
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tsp maple syrup
Instructions
For Crispy Chickpeas
- Preheat oven to 400
- Toss the drained chickpeas with the olive oil, cumin, coriander, garlic powder and salt. Place them on a sheet pan in a single layer, along with the bell pepper cut in quarters. Bake for 30 minutes. Set aside to cool.
For Salad
- Chop the escarole, cabbage, onion and parsley uniformly for the salad and put them into a large bowl. Once the roasted bell peppers are cool, seed and chop and add to the salad bowl.
For Dressing
- Make the dressing by combining tahini, water, lemon, garlic powder, salt and maple syrup and mixing until smooth and creamy
Assembly
- Toss the salad with half of the dressing. Top with the crispy chickpeas and the remaining creamy lemon tahini dressing.
Nutrition
Calories: 466kcalCarbohydrates: 52gProtein: 19gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gSodium: 791mgPotassium: 940mgFiber: 17gSugar: 7gVitamin A: 2661IUVitamin C: 115mgCalcium: 210mgIron: 6mg
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