DF, V, VG, GF
Roasted chickpeas were a thing I always heard about, and this week I finally decided to give it a try. I immediately then wondered why I waited so long and confirmed what everyone else was saying. They were delicious and now you must also try them; they’re not just for hummous anymore.
Roasted Chickpea Salad
2 15.5oz cans of chickpeas, drained and rinsed
1 tsp taco seasoning, see recipe below
2 tbs olive oil
4 c arugula, chopped
2 poblano peppers, roasted and chopped
4 scallions, chopped
1/2 c craisins
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
salt and pepper
Preheat oven to 400 degrees. Add chickpeas to a large baking sheet. Add taco seasoning and olive oil, use hands to combine. Roast for 30-40 minutes
Meanwhile in a large bowl combine arugula, poblano pepper, scallions, and craisins. Set aside
In a large liquid measuring cup add orange juice, extra virgin olive oil, dijon mustard, and salt and pepper to taste. Whisk to combine, pour over arugula mixture. Add roasted chickpeas and toss to combine.
Taco Seasoning
1 tbs chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp oregano
Combine all ingredients in a jar then screw on lid. Shake jar to combine ingredients.
Addictive Aromas 