Crispy Chickpea Salad with roast bell pepper

 

 https://betterfoodguru.com/crispy-chickpea-chopped-salad/

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.