Servings: 3
Prep time: 20 min Cooking time: 0 min
Ingredients
Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 1/2 tsp dijon mustard
1 garlic clove, minced
Pinch salt and pepper
Cinnamon Roasted Chickpeas
1 can chickpeas, drained and rinsed
3 Tbsp pecans, chopped
1/2 Tbsp avocado oil
1/4 tsp cinnamon
Pinch salt
1 Tbsp maple syrup
Salad (1 serving)
2 cups baby spinach
1/2 cup roasted chickpea mix
1/2 cup strawberries, halved
1/4 cup red onion, sliced
2 Tbsp balsamic vinaigrette
Directions
1. Prepare Roasted Chickpeas: Preheat the oven to 400°F. Dry rinsed chickpeas with a paper towel. Add to a bowl and mix in oil, cinnamon, and maple syrup. Roast on a baking sheet for about 30 minutes, flipping halfway. Remove from heat when chickpeas have a nice crunch.
2. Prepare Vinaigrette: Add all vinaigrette ingredients to a jar and shake to combine. Set aside until ready to use.
3. When ready to serve, assemble 2 cups baby spinach, 1/2 cup strawberries, 1/4 cup sliced red onion, 1/2 cup roasted chickpea mixture, and 2 Tbsp vinaigrette.
Notes:
Store roasted chickpeas in an airtight container on the counter for up to 3 days. They will soften in the refrigerator.
Store vinaigrette on counter until ready to serve.
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