Everyday Living Food & Lifestyle
Roasted Chickpea Salad
CHICKPEAS are often considered a superfood due to their high nutritional value and have been enjoyed by humans for over ten thousand years.
Grown in over fifty countries chickpeas are a type of legume and in the same family as peanuts and kidney beans.
The high plant based protein and fiber of chickpeas may also promote healthy ageing and assist in retaining our skin’s elasticity and firmness.
ROASTED CHICKPEA SALAD is delicious on its own or can be served with pita bread or as a side salad.
Prep Time: 30 min Cook Time: 30 Min Servings: 4
Ingredients:
- • 1 540 ml can of chickpeas
- • 2 tbsps olive oil
- • 1 tsp Paprika or hot pepper sauce
- • 1 tsp salt
- • ½ tsp ground black pepper
- • 4 cups of chopped head lettuce
- • 4 cups of cooked quinoa
- • 1 cup Kalamata olives
- • 1 cup sliced radishes
- • 1 cup cucumber chopped
- • 1 cup chopped tomatoes
- • 1 small container store bought red pepper hummus
Dressing:
- • ¼ cup extra virgin olive oil
- • ¼ cup almond butter
- • 3 tbsps fresh squeezed lemon juice
- • 2 tsps Dijon mustard
- • 2 tsps maple syrup
- • ½ tsp salt
- • ½ tsp coarsely ground black pepper
- • 5-6 tbsps cold water
directions:
Preheat oven to 450 degrees Fahrenheit.
Rinse, drain and pat dry the chickpeas and place in a small bowl, then combine with the olive oil, salt, black pepper and paprika or hot pepper sauce.
Spread chickpeas on a foil lined baking tray and bake in the oven for about 25 to 30 mins until brown and crisp. Remove from the oven and allow to cool.
In a screw top jar place the olive oil, salt, pepper, Dijon mustard, lemon juice and maple syrup and shake until combined. Next add the almond butter and 5- 6 tbsps of cold water and stir until you get a smooth consistency.
To serve divide the quinoa among the bowls and top with lettuce, olives, raddish, tomatoes, cucumber, roasted chickpeas, red pepper hummus and some dressing. Serve with pita bread if desired.
Bon Apetit....

Roasted Chickpea Salad - Jen’s Cooking Tips
• I am a fan of Mediterranean style salads as they are colourful, flavourful, easy to prepare and can be a meal or a side dish.
• I have used canned chickpeas in this recipe for its convenience – all you need to do is drain, rinse, pat down with a paper towel, toss in olive oil, hot sauce, salt and pepper before roasting in the oven.
• You can spice up your chickpeas by adding ground cumin, red chilli flakes or garlic powder.
• I have used Kalamata olives for their rich dark colour but you can substitute with any olives of your choice.
• I chose quinoa which is an ancient grain as it does not take long to prepare and you can freeze leftovers in an air tight container for use another day. Quinoa is also naturally gluten free and rich in fiber.
You Will Need
• Chickpeas
• Quinoa
• Iceberg lettuce
• Tomatoes
• Cucumber
• Radish
• Roasted red pepper hummus (store bought)
• Almond butter
• Olive oil
• Lemon juice
• Maple syrup
• Dijon mustard

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About Me
Jennifer

Hi there, I am Jennifer Puri and welcome to CookLaughLive. The recipes presented here are simple, quick, and relatively healthy and are inspired by my family and friends and my love for cooking.
As a mom and grand mom I appreciate the value of simple recipes that don’t take a lot of time to prepare and use fresh, tasty and mostly inexpensive ingredients.
I live in Calgary, Alberta and in addition to testing, preparing and photographing recipes, I also enjoy reading, getaways to the mountains, interior decorating and the occasional “friendly” political discussion.
“Food is how we bring people together and show love.” - Giles Duley
Thanks for being here
Jennifer
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