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Crispy Roasted Indian Chickpea Salad with Cilantro Dressing

Serves 6.


    Light in the backpack and easy to tote, these crispy chickpeas topping tossed greens are loaded with flavour and provide a delicious boost of energy.


    DIY chickpeas from scratch

    Soak dried beans in large bowl covered with several inches of water for at least 8 hours.

    • Drain and rinse well.
    • Place chickpeas in large saucepan and cover with several inches of water. Bring to a boil. Cover, leaving lid ajar, and simmer for 1 1/2 to 2 hours, or until chickpeas are as tender as you’d like.
    • Season with salt only after cooking, as salt toughens beans during cooking.


    Want to try something new? Substitute canned chickpeas with frozen, thawed edamame beans and follow the same steps to bake and dry.


    Make a pot of tea and transfer it to a bottle. Freeze, then pack it with your salad to keep it fresh and you hydrated. The tea not only complements the roasted chickpea salad, but also boosts your antioxidants.


    Crispy Roasted Indian Chickpea Salad with Cilantro Dressing


    Roasted Chickpea Salad
    • 2 - 19 oz (540 mL) cans chickpeas
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1/4 tsp (1 mL) sea salt
    • 2 tsp (10 mL) curry powder
    • 1 tsp (5 mL) dried coriander
    • 1/2 tsp (2 mL) smoked paprika
    • 1/4 tsp (1 mL) roasted garlic powder
    • 2 cups (500 mL) shredded kale
    • 2 cups (500 mL) shredded romaine
    • 1 cup (250 mL) shredded red cabbage
    • 1 grated carrot
    Cilantro Dressing
    • 1 cup (250 mL) lightly packed cilantro leaves
    • 1 small shallot, peeled and chopped
    • 1 garlic clove, minced
    • 1 Tbsp (15 mL) freshly squeezed lime juice
    • 1 tsp (5 mL) honey
    • 1/4 tsp (1 mL) salt
    • 1/8 tsp (0.5 mL) black pepper
    • 1/3 cup (80 mL) extra-virgin olive oil


    Per serving:

    • calories335
    • protein12g
    • fat18g
      • saturated fat3g
      • trans fat0g
    • carbohydrates35g
      • sugars7g
      • fibre8g
    • sodium555mg



    Preheat oven to 400 F (200 C). Rinse and drain chickpeas and blot dry with paper towels. Discard any chickpea skins that loosen.


    Spread out on baking sheet with shallow sides and bake in centre of oven for 10 minutes, shaking pan occasionally, until chickpeas are thoroughly dry. Remove and drizzle chickpeas with oil and sprinkle with salt. Gently stir to evenly coat. Return to oven and continue to bake for 20 minutes longer, shaking pan every few minutes, until golden and slightly crispy.


    Remove from oven and sprinkle with remaining seasonings. Stir gently to evenly distribute. Set aside to cool.


    In large bowl, toss kale, romaine, cabbage, and carrot until mixed. Set aside.


    For dressing, in blender or food processor, combine cilantro, shallot, garlic, lime juice, honey, salt, and pepper. Whirl to lightly blend, scraping down sides of bowl a couple of times. Then, with blender running, slowly add olive oil until creamy. Add a little water if you prefer a thinner dressing.


    Either in large portable dish or 6 small individual portable containers, transfer dressing. Top with kale mixture. Then tumble roasted, cooled chickpeas on top. Tightly seal and refrigerate until ready to take. Can be refrigerated overnight.


    Chickpeas can be made ahead and stored in tightly covered container at room temperature for up to a week. Dressing can be made ahead and stored in the refrigerator for several days. Simply shake before using.


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    This recipe is part of the Pack Your Panniers collection.



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