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Chickpea Salad - How to Ditch the Lettuce

by 11 April 15, 2015

When you think of a typical salad you envision lettuce (spinach, kale) with a couple of veggies on top and then drenched in a dressing of your choice. This is the everyday go to for many people's lunches. While this average salad is good, and it fulfills the checklist of trying to eat healthier (if it's not doused in ranch, that is), it can be boring, especially day-in and day-out. Who said all a salad can be is something on a bed of greens? A salad can be so much more!

Today, my mission is to get you away from the same ole' salad, and to get you to something that is delicious, healthy, and quick. This is a great solution for mixing up the salad routine. Chefs and bloggers all around the web are changing the way we see salads, and it's your time to try those exciting changes!

CHICKPEA SALAD

Ingredients 1 cup of white vinegar 1/2 cup of olive oil 1 tablespoon Balsamic vinegar dill 2 cans of chickpeas cup of chopped red onions cup of cherry tomatoes cup of brussle sprouts feta cheese (unless you want to keep it vegan!) fresh orange

Directions I love chickpeas, but consistency straight from the can isn't my favorite taste. I'm a huge texture person, so I'm always trying to figure out how to make the flavor good and the texture interesting. Instead of just pouring the chickpeas into a bowl for the salad, we're going to roast the chickpeas to make their texture and flavor come alive.

Take your two cans of chickpeas, drain them, and then pour into the bowl. While these are in the bowl, take both vinegars and some of the dill and pour them over the chickpeas. Mix. Now pour this mixture out onto a pan. Cook for about 20 minutes on 375. You want them to be golden, but not just hard. Note, if you just want to eat these as a grab and go snack, cook for about 10 minutes more, and you'll have a great crunchy snack to replace chips. SO GOOD!