Crispy Chickpea Salad

Chickpeas otherwise known as garbanzo beans have a delicious nutlike taste. It can be used in hummous, falafel and curries. Chickpeas are a very good source of fibre, folic acid and manganese. As well as a source of protein.

Here's a delicious spring salad for you to enjoy as a main for 2 people or a side salad for 4 people.

INGREDIENTS
For Crispy Chickpeas
1 can (400g) chickpeas, drained, rinsed and dried
2 Tbsp organic Grapeseed oil or Olive Oil

For Salad Dressing
3Tbsp organic Grapeseed oil
2 Tbsp apple cider vinegar
1 garlic clove minced
1 tsp of dijon mustart
salt and pepper to taste

For the Salad
4 cups mixed organic salad greens (for example: arugala, spinach and baby kale)
1 organic cucumber sliced
1 cup organic cherry tomatoes, halved
1/4 cup organic red onion, thinkly sliced 1/4 cup feta cheese ( l like to use sheep feta)
organic dill and sunflower seeds for garnish
 
INSTRUCTIONS
1) Preheat your oven to 425 degrees F
2) Toss chickpeas in 2 Tbsp of grapeseed oil or olive oil, salt and pepper. Spread them out in a single layer on a baking sheet and roast for 20-30 minutes or until golden and crispy.
3) Set aside to cool.
4) In a small bowl, whisk together 3 Tbsp of grapeseed or olive oil, apple cider vinegar, minced organic garlic and dijon mustard. Season with salt and pepper. Set aside.
5) In a large bowl, combine the organic salad greens, cucumber, cherry tomatoes and red onion. Toss with vinegrette.
6) Top with crispy chickpeas, feta cheese, organic dill and sunflower seeds.

Enjoy! 
This recipe is from the Ambrosia's recipe calendar 2024.