Smoky Sweet Salad with Roasted Chickpeas
Ingredients
- Spring mix
- Cucumber slices
- Avocado
- Pomegranate seeds
- Roasted beets
- Roasted chickpeas
- Smoked paprika (for salad seasoning)
- Garlic (for salad seasoning)
- Sesame seeds
- Salt
Roasted chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried onion
- 1/4 tsp salt
- Pinch of cayenne pepper
Preparation
Prepare the roasted chickpeas using the separate method before assembling the salad.
In a large bowl, combine spring mix, cucumber slices, avocado, pomegranate seeds, and roasted beets.
Add the roasted chickpeas to the bowl.
Sprinkle with smoked paprika, garlic, sesame seeds, and salt to taste.
Mix all ingredients together and serve immediately.
Roasted chickpeas
Preheat oven to 425°F.
Place drained chickpeas on a clean towel and remove some moisture.
Place in a bowl and toss with seasonings to evenly coat.
Spread chickpeas out on a lined baking tray and place in the oven for 30 minutes, stirring them around 15 minutes into baking.
Remove from oven and allow to completely cool before serving.
