Inspiration: Oldways
You’re going to have a lot of salad dressing leftover. Do not panic. It’s perishable, but you can freeze it. Or just use it that week.
Ingredients
1 ½ cups canned chickpeas, rinsed and drained 2 tsp oil 1 tbsp honey ½ tsp ground cinnamon ¼ tsp kosher salt 1 cup low-fat milk 1 cup plain non-fat Greek yogurt 2 medium lemons, zested and juiced 2 tbsp cubed or crumbled feta cheese 2 tbsp honey 1 tbsp apple cider vinegar 2 tsp poppy seeds ¼ tsp onion powder Kosher salt to taste ½ cup baby mixed greens 1 lb asparagus, chopped; roasted 3 oz strawberries, quartered 1 cup blackberries 1 cup cooked quinoa
Preparation
Preheat oven to 375°F and line a baking sheet with parchment paper. Place the rinsed chickpeas on a clean towel and pat dry. It’s important to get as much moisture off of them as possible so that they get crispy
In a bowl toss together the chickpeas, oil, and salt. Dump the chickpeas onto the prepared baking sheet and spread them into a single layer. Set the bowl aside
Roast the chickpeas for 20 minutes then remove from the oven and shake the pan. Roast for another 20 minutes then remove from the oven
In the same bowl stir together honey and cinnamon, then add in the roasted chickpeas and toss together until coated. Return the chickpeas to the baking sheet and roast them for another 8-10 minutes or until golden brown and crispy. Cool completely on the baking sheet before serving.
In a small bowl whisk together all dressing ingredients until smooth. Store the dressing in an airtight container until ready to serve
Place the mixed greens in a large serving bowl. Top the greens with asparagus, strawberries, blackberries, quinoa, and feta
Serve chickpeas and dressing alongside the salad or wait until you are ready to serve to add them to the salad
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