Are you trying to sneak a few healthy recipes into the weekly rotation without sacrificing flavor and texture? This roasted chickpea salad is just for you! Packed full of flavor from the sweet and savory curry dressing, this salad won’t disappoint. Plus the roasted chickpeas add a nice crunch and keep things interesting. If you’re on the healthy food bandwagon, than this delectable recipe is right up your alley! Chickpeas, aka: garbanzo beans, are full of fiber and protein, so they’ll fill you up as well as help regulate blood pressure and digestion. Win-win!
While we’ve made a few different versions of chickpea salad, none of them have featured roasted chickpeas before. The key to getting the perfect, lightly toasted texture is to let the chickpeas dry completely after rinsing them. Then just bake in the oven 15-20 minutes, and voila! Roasted chickpeas. Keep scrolling to get the full recipe!
Roasted Chickpea Salad With Curry Dressing
35 min to prepare Serves 3-4
- 2 cans chickpeas, drained
- 3 tablespoons olive oil, divided
- Juice from 1 lime
- Salt & pepper to taste
- 2 teaspoons apple cider vinegar
- 2 teaspoons curry powder
- 2 teaspoons pure maple syrup
- 1/2 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1/2 cup bell pepper, chopped
- 2 celery hearts, chopped
- 1/2 red onion, sliced
- 1/3 cup fresh cilantro, chopped
- Spinach or spring salad mix for serving
- Preheat oven to 350. Rinse and drained the chickpeas, and place on a clean dishtowel. Remove skins and let dry.
- In a medium bowl, combine 1 tablespoon olive oil, 1/2 of the lime juice, salt and pepper. Stir in chickpeas until well coated.
- On a large baking sheet, spread the coated chickpeas out in an even layer. Roast in the oven for 15-20 minutes, until they are lightly toasted on the outside.
- Meanwhile, prep the dressing by combining remaining 2 tablespoons of oil, lime juice, apple cider vinegar, curry powder, maple syrup, turmeric, and garam masala in a large bowl. Throw in the chopped pepper, celery, onion, and cilantro. Add chickpeas when done, and toss to coat.
- Serve chickpea salad on a bed of spinach or spring salad mix. Enjoy!
Recipe adapted from Eating Bird Food.