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.
Tip
Want to try something new? Substitute canned chickpeas with frozen, thawed edamame beans and follow the same steps to bake and dry.
Tip
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
Ingredients
- 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
- 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
Nutrition
Per serving:
- calories335
- protein12g
- fat18g
- saturated fat3g
- trans fat0g
- carbohydrates35g
- sugars7g
- fibre8g
- sodium555mg
Directions
01
Preheat oven to 400 F (200 C). Rinse and drain chickpeas and blot dry with paper towels. Discard any chickpea skins that loosen.
02
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.
03
Remove from oven and sprinkle with remaining seasonings. Stir gently to evenly distribute. Set aside to cool.
04
In large bowl, toss kale, romaine, cabbage, and carrot until mixed. Set aside.
05
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.
06
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.
07
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.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!