Green Salad with Raspberries and Roasted Chickpeas
What You'll Need
6 cups baby arugula
6 cups baby kale
1 cup grapes
2 cups raspberries
1 cup roasted chickpeas (see recipe)
4 cups cooked chickpeas, rinsed and drained
Juice from 1 lime
1 tsp garlic powder
2 tsp chili powder
Sprinkle of chipotle powder
Pinch (about ¼ tsp) sea salt
How to Make It
1 Preheat oven to 425 degrees F.
2 Line a baking sheet with parchment paper and set aside.
3 Pat the chickpeas dry.
4 Place the chickpeas in a bowl, add seasonings, and mix until chickpeas are well coated.
5 Spread the seasoned chickpeas evenly on the prepared baking sheet.
6 Bake for 15 minutes, stir, and cook for another 25 minutes, or until crisp but not burned.
7 Turn the oven off and allow chickpeas to cool inside the oven. This will help to keep them crunchy.
1 Prepare the dressing and set aside.
2 In a mixing bowl, combine the greens, then top with the grapes, raspberries, and chickpeas.
3 Serve with dressing.
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