Sweet Crispy Chickpeas:
- 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 the 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.
Lemon Poppy Seed Dressing:
- In a small bowl whisk, together all of the dressing ingredients until smooth.
- Store the dressing in an airtight container until ready to serve.
Salad:
- Place the mixed greens in a large serving bowl.
- Top the greens with the asparagus, strawberries, blackberries, quinoa and feta.
- Serve the chickpeas and dressing alongside the salad or wait until you are ready to serve to add them to the salad.
Ingredients:
Sweet Crispy Chickpeas:
1 ½ cups canned chickpeas, rinsed and drained
2 teaspoons oil
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
Lemon Poppy Seed Dressing:
1 cup low fat milk
1 cup plain non-fat Greek yogurt
2 medium lemons, zested then juiced (use zest and juice)
2 tablespoons cubed or crumbled feta cheese
2 tablespoons honey
1 tablespoon apple cider vinegar
2 teaspoons poppy seeds
¼ teaspoon onion powder
Kosher salt to taste
Salad:
½ cup baby mixed greens
1 pound asparagus, chopped; roasted, steamed or raw
3 ounces quartered strawberries
1 cup blackberries
1 cup cooked quinoa
Nutrition:
Calories: 260, Fat: 6g, Saturated Fat: 1.5g, Sodium: 180mg, Carbohydrate: 42g, Fiber: 8g, Protein: 14g
