Roasted Chickpea Salad for a light dinner

I’ve been eating too much junk food lately (the fault of a road trip and a Cuban bakery), so I was craving some fresh, healthy dinner. And the first thing that popped into my head was roasted chickpeas! I usually cook chickpeas/garbanzo beans in the form of the Indian Chana Masala, but this version is a lot lighter (and easier!).

All you need to do is spice and roast the chickpeas in the oven. You could also easily use a toaster oven.

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Roasted Chickpeas

I have a few favorites for salad – avocados and mini sweet peppers being two of them. The mini sweet peppers add a crunch while also being delicious, and who doesn’t like avocados? I also found Persian Cucumbers at Trader Joe’s today, which go so well with a lemony dressing. Thus was born this salad idea.

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Salad Prep

For the dressing, I went really simple – some fresh rosemary and thyme in lemon, and a dash of sea salt. I personally love lemon dressings, but even for those who don’t, this is not overpowering once all the ingredients are mixed in.

Tip : Cut and add the avocado at the very end, so that it stays fresh

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All tossed up

The fresher your ingredients are the better!

To round out this meal, I also toasted some fresh french bread and made an extra virgin olive oil + Tuscan spices dip. Having a bread knife is such a pleasure!

TANMAYA’S ROASTED CHICKPEA SALAD RECIPE

Serves : 3

Ingredients :

  1. 1 can of Organic Garbanzo Beans / Chickpeas
  2. 1/4 tsp chilli powder
  3. 1/4 tsp coriander powder (optional)
  4. 5-6 mini sweet peppers
  5. 1/2 lemon
  6. 1/4 cup thyme
  7. 1/4 cup rosemary
  8. 1 Persian cucumber
  9. 1 ripe avocado
  10. Sea Salt to taste
  11. 1/2 tbsp Extra Virgin Olive Oil

Preparation :

  1. Heat oven to 375 degrees Fahrenheit
  2. Wash and drain the chickpeas. Pat them dry
  3. Mix the chilli powder, coriander powder sea salt and EVOO in a small bowl.
  4. Spread this mixture on the chickpeas, on a baking dish. Do not crowd them.
  5. Put the chickpeas in the oven to roast for roughly 25-30 minutes
  6. Slice the mini sweet peppers and the Persian cucumber
  7. Juice the lemon (i.e half a lemon)
  8. Chop the thyme and rosemary and add them to the lemon juice. This is the salad dressing.
  9. Once the chickpeas are roasted, cut an avocado.
  10. To prepare the salad, mix the peppers, cucumber, chickpeas and dressing. Top with fresh avocado
  11. Enjoy fresh with some toasted bread!

 

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Roasted Chickpea Salad with a lemon herb dressing

4 thoughts on “Roasted Chickpea Salad for a light dinner

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