This salad has been a huge hit and is perfect for winter gatherings! The "creamy" dressing makes a satisfying salad in colder months. Plus it hits all of the "macro nutrients" with good carbs, proteins and fats, so it makes a complete meal.
1 14oz can low sodium organic chickpeas, rinsed and drained
1T unrefined organic coconut oil
1t curry powder or any spice blend
1/2t garlic powder
1t pink Himalayan sea salt
(Or any greens on hand!)
1/2 c soaked cashews or raw Tahini
1/2c olive oil
1/3c Braggs Apple Cider Vinegar
Juice of lemon (optional)
1T organic GF vegan Worcestershire sauce
2t French mustard (grains)
1 clove garlic
1/2t powdered garlic
Preheat oven 425. Mix chickpeas with melted coconut oil and seasonings. Roast on a baking sheet for 20 minutes, toss and roast another 15-20 minutes until crispy. Let cool and store in the refrigerator. Recipe can easily be doubled.
Mix dressing ingredients in high speed blender.
Toss chopped greens with dressing and top with chickpeas. You can also sprinkle Nutritional Yeast or Trader Joe's Ancient Grains and Seed mix on top.
Chickpeas also make a great addition to Avocado Toast!
Let me know what you think!