Roasted Chickpea Salad

Roasted Chickpea Salad

Roasted Chickpea Salad Recipe
Lunch, Salad, Hummus, Chickpeas
Cooks in 10 minute   
  • 1 can chickpeas, drained and rinsed to reduce salt content
  • 1 tbsp reduced sodium soy sauce
  • 1/2 tbsp ponzu
  • 1 tsbp wasabi powder
  • 1 cup mesculine greens
  • 1 tomato, cut into chunks
  • 1 tbsp jalapeno hummus (or hummus of your choice)
  • 1 tbsp Olive Oil and 1/2 tbsp Vinegar for dressing
  • In a small bowl combine soy sauce, ponzu and wasabi powder. Stir well and set aside.
  • To a skillet, add olive oil and rinsed chickpeas. Let cook for about 3 minutes. Keep an eye on them and stir not to burn.
  • Add soy sauce mixture to chickpeas and cook until the sauce is absorbed about 2 min.
  • Remove off the heat and let cool a minute.
  • Arrange greens, tomatoes, chickpeas and hummus in a salad bowl. Dress with a little oil and vinegar and enjoy.


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