Mixed Salad with Sweet-Roasted Chickpeas

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!