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Roasted Chickpea Salad.

January 10, 2011 by Carolina

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! 


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 TBS 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 of 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, sesame oil, lemon juice, zest, salt & pepper & enjoy.

So good your taste buds will thank you. Buen provecho!


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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