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Recipes » Salads » Green Salad with Raspberries and Roasted Chickpeas
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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


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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