Green Salad with Raspberries and Roasted Chickpeas
Give yourself the gift of variety! Every bite of this vibrant salad offers something fresh, whether it be the peppery flavor of arugula, the natural sweetness of red raspberries, or the savory warmth of roasted chickpeas.
Prep: 15 mins
Yield: 6–8 servings
Ingredients
Ingredients
- Strawberry Tarragon Dressing
- 6 cups baby arugula
- 6 cups baby kale
- 1 cup grapes
- 2 cups raspberries
- 1 cup roasted chickpeas (see recipe)
Roasted Chickpeas
- 4 cups cooked chickpeas, rinsed and drained
- Juice from 1 lime
- 1 tsp garlic powder
- 2 tsp chili powder
- Sprinkle of chipotle powder
- Pinch (about ¼ tsp) sea salt
Instructions
Instructions
Roasted Chickpeas
- 1. Preheat oven to 425 degrees F.
- 2. Line a baking sheet with parchment paper and set aside.
- 3. Pat the chickpeas dry.
- 4. Place the chickpeas in a bowl, add seasonings, and mix until chickpeas are well coated.
- 5. Spread the seasoned chickpeas evenly on the prepared baking sheet.
- 6. Bake for 15 minutes, stir, and cook for another 25 minutes, or until crisp but not burned.
- 7. Turn the oven off and allow chickpeas to cool inside the oven. This will help to keep them crunchy.
Salad
- 1. Prepare the dressing and set aside.
- 2. In a mixing bowl, combine the greens, then top with the grapes, raspberries, and chickpeas.
- 3. Serve with dressing.
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