Chickpeas are such a fantastic addition to salads for so many reasons. Texturally they are very versatile, so you can have them be a crunchy element in a salad or just the opposite, soft and creamy. They are also very inexpensive and add protein to any salad! Here are two awesome salads that make chickpeas the star.
Roasted Chickpea Salad
- Start off by draining and patting dry a can of chickpeas. Put them on a baking sheet and drizzle olive oil. Sprinkle on garlic powder, paprika, salt, cumin, and toss well. Bake at 400F until they are brown and crunchy.
- Dice up tomatoes, cucumbers, and red onion and put them all in a bowl.
- Dress the salad with a tahini dressing. Mix tahini with water, lemon juice and minced garlic. Pour over the vegetables and toss well.
- Add the chickpeas last and enjoy!
Cooked Chickpeas
- Pour a rinsed can of chickpeas into a pot with some oil.
- Season with a pinch of curry powder, onion powder, garlic powder, chili powder, and salt. Cook for about 5-7 minutes until the chickpeas are warmed through.
- Cut up red cabbage and shred some carrots with a grater.
- Toss with a dressing of apple cider vinegar and honey.
- Add the chickpeas on top.
