This hearty salad is full of freshness and packed with plant-based protein. A perfect vegetarian salad.
Ingredients
Recipe serves 6-8
Ingredients for salad
1 small friseé lettuce, thinly chopped
1 small radicchio, thinly chopped
1 small romaine heart, thinly chopped
1 fennel bulb, thinly shaved (I used a mandolin)
1/2 red onion, thinly shaved (I used a mandolin)
1 ripe avocado, cut into cubes
1 cup roasted walnuts, roughly chopped
vinaigrette - 2 tbsp apple cider vinegar, 3 tbsp balsamic vinegar, 1/4 cup olive oil, 1/2 tsp each salt, black pepper, garlic powder
avocado oil spray
Ingredients for sweet-roasted chickpeas
2 jars (370ml each) cooked chickpeas, rinsed
2 tbsp maple syrup
1/2 tsp salt
1/4 tsp cayenne pepper
2 tsp paprika
Preparation
Preheat oven to 450ºF. Grease a large sheet pan with avocado oil. Set aside.
In a medium bowl, add all the ingredients for the honey chickpeas and mix well to combine. Transfer the chickpeas to the greased sheet pan and roast them for 15 -20 minutes, stirring them every 5 minutes or until the chickpeas are somewhat crunchy. Remove and let rest cool. The chickpeas will get more crunchy as they dry.
In a separate sheet pan, add the walnuts and roast for about 5-8 minutes or just until golden and crunchy. ( I roast the chickpeas and walnuts at the same time, remove the walnuts first when done )
In a large bowl, add all the ingredients for the salad. In a small mason jar, add the ingredients for the vinaigrette and shake well. Pour over the salad. Mix well, then add the sweet-roasted chickpeas.
ENJOY!
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