I’ve been craving chickpeas like it’s my job lately. Instead of my typical chickpea dish (hummus, I know I’m addicted) I decided to mix it up a little. I was craving salad but not necessarily lettuce (who said salads must have lettuce?); here’s what I came up with. This salad is good both hot or cold, it’s your call!Â
1 Can of Chickpeas, drained & washed
10-12 Cherry Tomatoes, halved
1/2 Red Onion, finely diced
1/2 Cup Bok Choy, finely chopped
1 Lemon, juiced
Lemon Zest, to taste
1 TBSÂ Sesame Oil
1 TSP Garlic Salt
Salt & Pepper to taste
Pre-heat over to 400F. Strain chickpeas & wash to remove all can storing liquid. Place on a cookie sheet & pat with paper towels until dried. Remove any shells left from the drying process.
Toss with a dash ofÂ sesame oil, garlic salt & pepper (you can add any seasonings of your liking really, roasted chickpeas are versatile). Bake for 30-40 minutes until roasted. Chickpeas will be nice & toasty!
Toss chickpeas with bok choy, tomatoes, onion,Â sesame oil, lemon juice, zest, salt & pepper & enjoy.
So good your taste buds will thank you. Buen provecho!